Stuffed Roast of Salmon

Recipe by Derf2440
MAKE IT SHINE! ADD YOUR PHOTO
READY IN: 1hr 43mins
SERVES: 4-6
UNITS: US

INGREDIENTS

Nutrition
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DIRECTIONS

  • -------Stuffing----------.
  • Combine rice and sour cream.
  • Set aside.
  • In a frypan melt butter.
  • Add shallots and caramelize.
  • Add wine and deglaze pan.
  • Add apricots, let them plump up a bit and absorb some wine.
  • Add walnuts allspice, cumin and dry mustard.
  • Bring to bubble, simmer 2 or 3 minutes, while stirring.
  • Add rice and sour cream mixture.
  • Simmer just until rice and sour cream are heated.
  • Stir well and set aside.
  • I have made this stuffing with mushrooms instead of apricots (because I didn't have apricots around).
  • It was almost as good.
  • ---------Roast Salmon----------.
  • Wash and scale salmon, remove fins.
  • Dry thoroughly with paper towel.
  • cut lemon in half and sprinkle juice of half lemon on inside of cavity.
  • Sprinkle cavity with salt and pepper.
  • Place the salmon on a large piece of heavy duty aluminum foil, set on a cookie sheet.
  • Fill the cavity with stuffing.
  • Any stuffing left over can be circled around the outside of the salmon.
  • Sprinkle the top of the salmon with the juice of the 2nd half of lemon.
  • Dot the top with butter.
  • Wrap the aluminum foil tightly as if to freeze.
  • Bake in 450°F oven for 45 minutes for a 5 or 6 lb roast or about 10 minutes per inch of thickness.
  • If you would rather, omit lemon and replace with 1/2 cup of dry white wine.
  • Drizzle 1/4 cup wine on cavity before stuffing and the other 1/4 cup over the stuffed fish- Dot with butter and wrap.
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