-
1
-------Stuffing----------.
-
2
Combine rice and sour cream.
-
3
Set aside.
-
4
In a frypan melt butter.
-
5
Add shallots and caramelize.
-
6
Add wine and deglaze pan.
-
7
Add apricots, let them plump up a bit and absorb some wine.
-
8
Add walnuts allspice, cumin and dry mustard.
-
9
Bring to bubble, simmer 2 or 3 minutes, while stirring.
-
10
Add rice and sour cream mixture.
-
11
Simmer just until rice and sour cream are heated.
-
12
Stir well and set aside.
-
13
I have made this stuffing with mushrooms instead of apricots (because I didn't have apricots around).
-
14
It was almost as good.
-
15
---------Roast Salmon----------.
-
16
Wash and scale salmon, remove fins.
-
17
Dry thoroughly with paper towel.
-
18
cut lemon in half and sprinkle juice of half lemon on inside of cavity.
-
19
Sprinkle cavity with salt and pepper.
-
20
Place the salmon on a large piece of heavy duty aluminum foil, set on a cookie sheet.
-
21
Fill the cavity with stuffing.
-
22
Any stuffing left over can be circled around the outside of the salmon.
-
23
Sprinkle the top of the salmon with the juice of the 2nd half of lemon.
-
24
Dot the top with butter.
-
25
Wrap the aluminum foil tightly as if to freeze.
-
26
Bake in 450u00b0F oven for 45 minutes for a 5 or 6 lb roast or about 10 minutes per inch of thickness.
-
27
If you would rather, omit lemon and replace with 1/2 cup of dry white wine.
-
28
Drizzle 1/4 cup wine on cavity before stuffing and the other 1/4 cup over the stuffed fish- Dot with butter and wrap.
