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Ingredients

    • 1 tsp (5 mL) olive oil
    • 1/2 cup (125 mL) diced onion
    • 1 garlic clove, minced
    • 1 cup (250 mL) grape tomatoes, halved
    • 1 tbsp (15 mL) capers, minced
    • 3/4 cup (175 mL) dry white wine
    • 1/4 cup (50 mL) lemon juice
    • 2 cup (500 mL) cooked U.S. brown rice
    • 2 tbsp (30 mL) chopped dill
    • 2 tbsp (30 mL) dried chanterelles, reconstituted and chopped
    • 1 tsp (5 mL) lemon zest
    • 4 250g salmon fillets
    • 1 large cedar plank, soaked in water for 1 hr
    • Lemon wedges for garnish
    • Fresh dill for garnish, if desired

DIRECTIONS

            1. In a large skillet, add olive oil then sauté onion and garlic over medium high heat for 1 minute to soften, add tomatoes and capers.
            2. Deglaze with white wine and lemon juice once tomatoes have begun to break down. Bring to a simmer and reduce until sauce has thickened, about 5 minutes.
            3. Remove from heat, stir in rice, dill, chanterelles, and zest.
            4. Carefully slice salmon fillets through the middle lengthwise but leaving 1/2 inch attached.
            5. Open fillets like a book, stuff each with heaping 1/2 cup rice filling and reposition top halves of fillets.
            6. Place cedar plank on a baking sheet; transfer stuffed salmon fillets onto the plank and cover plank loosely with foil. Bake on lower third rack at 400°F (200°C) for 20 minutes, remove foil and bake additional 10 to 15 minutes until salmon is opaque and flakes easily. Garnish with lemon wedges and fresh dill.
            7. Makes 4 servings.

Tip: To BBQ, place soaked cedar-planked salmon stuffed with rice on grill uncovered for 25 to 30 on medium high heat with lid closed.

Recipe courtesy USA Rice Federation