Salmon With Leek And Oyster-Mushroom Stuffing Recipe

Name: Salmon With Leek And Oyster-Mushroom Stuffing
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 whole salmon, about 10 pounds, cleaned and boned, with gills removed but head and tail intact; 2 tablespoons Dijon-style mustard; 4 tablespoons unsalted butter; 2 1/2 pounds oyster mushrooms, cut into julienne strips; 3 medium leeks, cut into julienne strips; 3 cloves garlic, finely chopped; Salt to taste; Freshly ground pepper to taste; 2 cups coarsely chopped celery and celery leaves; 2 cups parsley leaves

Servings: persons

1 whole salmon, about 10 pounds, cleaned and boned, with gills removed but head and tail intact
2 tablespoons Dijon-style mustard
4 tablespoons unsalted butter
2 1/2 pounds oyster mushrooms, cut into julienne strips
3 medium leeks, cut into julienne strips
3 cloves garlic, finely chopped
Salt to taste
Freshly ground pepper to taste
2 cups coarsely chopped celery and celery leaves
2 cups parsley leaves

1
Preheat the barbecue grill.
2
Rub the inside of the salmon with the mustard.
3
Set aside.
4
Heat the butter in a large frying pan over medium-high heat.
5
Add the oyster mushrooms, leeks and garlic, and saute about three to four minutes, or until the liquid from the mushrooms has evaporated.
6
Season with salt and pepper.
7
Let the mixture cool slightly and stuff the salmon with it.
8
On a double layer of aluminum foil, spread the celery and parsley, and place the salmon on top.
9
Cover the salmon with additional foil, creating a tentlike shape, and seal the foil tightly.
10
Place the salmon on the grill and bake for 50 to 60 minutes.
11
Remove the salmon from the grill and let stand, covered, for an additional 10 minutes.
12
Serve in slices.

285

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 10 ingredients. The key ingredients include: 1 whole salmon, about 10 pounds, cleaned and boned, with gills removed but head and tail intact, 2 tablespoons Dijon-style mustard, 4 tablespoons unsalted butter, 2 1/2 pounds oyster mushrooms, cut into julienne strips, and more.

Yes, Salmon With Leek And Oyster-Mushroom Stuffing falls under the Seafood category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Salmon With Leek And Oyster-Mushroom Stuffing

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