Rice Stuffed Dijon Salmon
Nutritional Info
- Servings Per Recipe: 8
- 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
View full nutritional breakdown of Rice Stuffed Dijon Salmon calories by ingredient
Introduction
A delicious blend of vegetables folded into steamed rice fill a whole side of salmon. Bathed in Dijon and roasted to perfection, this is an impressive meal, and the leftovers are perfect hot or cold! A delicious blend of vegetables folded into steamed rice fill a whole side of salmon. Bathed in Dijon and roasted to perfection, this is an impressive meal, and the leftovers are perfect hot or cold!Number of Servings: 8
Ingredients
-
½ cup short-grain rice
½ cup vegetable broth
2 tbsp vinegar
2 tsp sugar
1 tbsp olive oil
2 thinly sliced leeks
1 medium chopped carrot
1 lb diced white mushrooms
1 cup packed baby spinach
¼ cup green peas
Salt and freshly ground pepper
4 lb piece of salmon, boned
1 tbsp Dijon mustard
1 tbsp soy sauce
1 tsp Worcestershire sauce
2 tsp olive oil
Directions
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.
