Salmon Stuffed with Wild Rice Cranberries and Pecans

This recipe for Norwegian Stuffed Salmon is elegant, relatively easy to make, and makes a healthful and beautifulalternative for a holiday meal.

Serves 10


2 Norwegian salmon fillets, skin removed, 3 lbs. each 2/3 cup wild rice blend, rinsed well2 cups water3 cups brioche or challah bread, 1” cubes¾ cup bacon, ½” diced2 Tsp. garlic, minced¾ cup leeks, ½” dice½ cup celery, ½” dice½ cup fennel, ½” dice1 ½ cup shiitake mushrooms, sliced8 oz. butter, melted2 tbsp. thyme, fresh2 tsp. poultry seasoning½ cup chicken broth½ cup sherry½ cup cranberries, dried¾ cup pecans chopped1. Combine wild rice, water and ¾ tsp salt in a medium sauce pot . Cover and bring to a boil. Reduce to asimmer and cook for 50 minutes, until water has been absorbed into rice. Remove from heat and reserve.2. Combine dried cranberries and sherry wine in small sauce pot and bring to a boil. Remove from heat andreserve.3. Toast brioche bread in a 300° degree oven until dry. Remove from oven and reserve.4. In a large skillet over medium high heat, sauté bacon until crispy. Remove bacon from pan and drain on apaper towel. Reserve 1 Tbsp of bacon fat in skillet.5. IIn the same skillet over medium heat sauté garlic, leeks, celery and mushrooms and fennel until tender, 4-5minutes. Season with salt and pepper. Remove from heat and reserve.6. Combine wild rice, dried brioche bread, bacon, sautéed vegetables and pecans in a large mixing bowl. Pourmelted butter into bowl and toss to coat ingredients evenly. Add fresh thyme and poultry seasoning.7. Add dried cherries with sherry to mixing bowl. Add chicken broth and mix until incorporated. Season with saltand pepper.8. Cut 8 pieces of butcher’s twine about 18” long. Starting with one end closest to you, lay the string 2 ½” apartand parallel to each other on a large cutting board. Lay one filet of salmon skin side down on top of the string.The string should run from the belly to the top of the salmon. Season the fillet with salt and pepper.9. Spoon the stuffing on top of the fillet and coat evenly from head to tail. Next, place the second side of salmonon top of the stuffing with the tail end over the head end of the first fillet and the skin side down. Season thefillet with salt an pepper.10. Bring the ends of each string together and tie together. Trim any excess string.11. Place stuffed salmon “roast” in a large casserole dish. Cover with aluminum foil and bake at 350° forapproximately 45 minutes.  

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