Stuffed Salmon Fillet
|Salmon fillets||24 Ounce (4 pieces, 6 ounces / 185 gram each)|
|For leek and mushroom filling|
|Vegetable oil||1 Tablespoon|
|Leek||1 , finely chopped|
|Finely grated fresh ginger||1 Tablespoon|
|Button mushrooms||8 Ounce, finely chopped (250 gram)|
|Spinach leaves||6 , shredded (English variety)|
|Chopped fresh dill||2 Tablespoon|
|Freshly ground black pepper||To Taste|
1. To make filling, heat oil in a wok over a medium heat, add leek and ginger and stir-fry for 3 minutes or until leeks are golden. Add mushrooms, spinach and dill (a) and stir-fry for 5 minutes or until mushrooms are just tender. Remove mixture from wok and season to taste with black pepper. Set aside to cool slightly.
2. Make a deep slit in the side of each salmon fillet to form a pocket. Spoon filling into pockets and secure openings with wooden toothpicks (b).
3. Half fill a clean wok with hot water and bring to the boil. Place salmon in a bamboo steamer lined with nonstick baking paper (c). Cover steamer, place on a wire rack in wok and steam for 10 minutes or until salmon flakes when tested with a fork.