Rice Stuffed Dijon Salmon
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 8
Ingredients
½ cup short-grain rice½ cup vegetable broth2 tbsp vinegar2 tsp sugar1 tbsp olive oil2 thinly sliced leeks1 medium chopped carrot1 lb diced white mushrooms1 cup packed baby spinach¼ cup green peasSalt and freshly ground pepper4 lb piece of salmon, boned1 tbsp Dijon mustard1 tbsp soy sauce1 tsp Worcestershire sauce2 tsp olive oil
Cook rice in vegetable broth for 15-20 minutes or until done. Pour into a bowl.
Add vinegar and sugar and mix gently with a wooden spoon, do not bruise or mash the grains.
Heat oil in a frying pan and add leeks and carrots.
Sauté for 2 minutes, or until slightly softened.
Add mushrooms and sauté 6-7 minutes.
Stir in spinach and peas and cook until spinach is wilted.
Season well with salt and pepper. Stir into rice.
Preheat oven to 450ºF and line a roasting pan with foil.
Open up salmon to lay flat, and season the flesh side with pepper.
Spread rice mixture over half of the fish, then fold over. It will self seal.
Place salmon in the roasting pan.
Whisk together mustard, soy sauce, Worcestershire sauce and olive oil and brush over salmon skin.
Bake, uncovered, for 35 minutes, basting with mustard mixture 2 more times as it bakes.
Number of Servings: 8
Recipe submitted by SparkPeople user JO_JO_BA.
Add vinegar and sugar and mix gently with a wooden spoon, do not bruise or mash the grains.
Heat oil in a frying pan and add leeks and carrots.
Sauté for 2 minutes, or until slightly softened.
Add mushrooms and sauté 6-7 minutes.
Stir in spinach and peas and cook until spinach is wilted.
Season well with salt and pepper. Stir into rice.
Preheat oven to 450ºF and line a roasting pan with foil.
Open up salmon to lay flat, and season the flesh side with pepper.
Spread rice mixture over half of the fish, then fold over. It will self seal.
Place salmon in the roasting pan.
Whisk together mustard, soy sauce, Worcestershire sauce and olive oil and brush over salmon skin.
Bake, uncovered, for 35 minutes, basting with mustard mixture 2 more times as it bakes.
Number of Servings: 8
Recipe submitted by SparkPeople user JO_JO_BA.
Nutritional Info Amount Per Serving
- Calories: 494.6
- Total Fat: 21.6 g
- Cholesterol: 160.9 mg
- Sodium: 371.2 mg
- Total Carbs: 11.3 g
- Dietary Fiber: 1.6 g
- Protein: 60.6 g