Cedar-Planked Salmon Stuffed with Brown Rice
Smoky cedar-plank salmon with tender brown rice.
Planking is easy, good for the body and deliciously rewarding in this salmon with brown rice recipe. Whether cooked on the BBQ or in the oven, the cedar infuses the salmon with a light smoky flavour and keeps it moist and tender. Consider cooking a larger portion of brown rice on the weekend, freezing it and then re-therming it during the week for faster homemade meal prep.
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.
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.
Recipes by riceinfo.com