- 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
- 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.
- 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.
- Remove from heat, stir in rice, dill, chanterelles, and zest.
- Carefully slice salmon fillets through the middle lengthwise but leaving 1/2 inch attached.
- Open fillets like a book, stuff each with heaping 1/2 cup rice filling and reposition top halves of fillets.
- 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.
- 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