Whole Roasted Salmon With Wild Rice
|Wild rice||250 Milliliter, rinsed (1 Cup)|
|Butter||25 Milliliter (2 Tablespoon)|
|Finely chopped mushrooms||250 Milliliter (1 Cup)|
|Finely chopped onion||125 Milliliter (1/2 Cup)|
|Garlic||1 Clove (5 gm), minced|
|Slivered almonds/Slivered pine nuts||125 Milliliter (1/2 Cup)|
|Crumbled dried thyme||1 Teaspoon|
|Crumbled dried sage||1⁄2 Teaspoon|
|Lemon juice||25 Milliliter (2 Tablespoon)|
|Whole salmon||1 (Fresh)|
|Butter||15 Milliliter, melted (1 Tablespoon)|
|Lemons||2 , cut into wedges|
In saucepan, combine 2 cups (500 mL) water, rice and 1/2 tsp (2 mL) of the salt; cover and bring to boil.
Reduce heat and simmer for 25 to 30 minutes or until rice is tender but not mushy.
If necessary, uncover and cook briefly just until no moisture remains.
Spread on baking sheet and let cool; transfer to bowl.
Meanwhile, in large skillet, melt butter; cook mushrooms, onion, garlic, almonds, thyme, sage, pepper and of salt until onion is softened and nuts slightly browned.
Add to rice along with 1 tbsp (15 mL) of the lemon juice.
Wipe salmon cavity and exterior with damp cloth.
Brush cavity with remaining lemon juice; sprinkle with remaining 1/2 tsp (2 mL) salt.
Fill with stuffing.
Place any leftover stuffing in heatproof dish and cover.
Sew cavity closed.
Place fish on lightly greased rimmed baking sheet; brush with melted butter.
Bake in 450Â°F (230Â°C) oven for 10 minutes per inch (2.5 cm) of thickness or until flesh is opaque and flakes easily when tested with fork.
Bake any extra stuffing along with fish.
Let fish stand for 5 minutes.
Transfer to heated platter; carefully remove string and skin from top side of salmon.
Garnish with watercress and lemon wedges.
Arrange extra stuffing around cavity opening.