- 1 tablespoon Vegetable oil
- 3 cup Wild rice
- 2 cups Water
- 2 cubes MAGGI Chicken Stock
- 2 tablespoons butter
- 200 g Leeks
- 3 tablespoons fresh parsley
- 3 tablespoons Chives, fresh
- 1 tablespoon fresh tarragon
- 1 tablespoon Lemon zest
- 1.5 kg Salmon fillet
- 2 tablespoons Extra virgin olive oil
- 150 g Onions
- 2 tablespoons lemon juice
Salmon with Leek & Wild Rice Stuffing
INGREDIENTS
Salmon with Leek & Wild Rice Stuffing with
Salmon with Leek & Wild Rice Stuffing with 
- 1 tablespoon Vegetable oil
- 3 cup Wild rice
- 2 cups Water
- 2 cubes MAGGI Chicken Stock
- 2 tablespoons butter
- 200 g Leeks
- 3 tablespoons fresh parsley
- 3 tablespoons Chives, fresh
- 1 tablespoon fresh tarragon
- 1 tablespoon Lemon zest
- 1.5 kg Salmon fillet
- 2 tablespoons Extra virgin olive oil
- 150 g Onions
- 2 tablespoons lemon juice
NUTRITIONAL INFORMATION
Salmon with Leek & Wild Rice Stuffing with
Salmon with Leek & Wild Rice Stuffing with
- Energy 673 (Kcal)
- Protein 55 (g)
- Total Fat 38 (g)
HOW TO PREPARE
Salmon with Leek & Wild Rice Stuffing with
Salmon with Leek & Wild Rice Stuffing with
1
Heat Vegetable Oil in a deep sauce pan, add Wild Rice, Water and MAGGI Chicken Stock; cover and simmer on medium heat until rice is ¾ cooked.
2
In a frying pan melt Butter, add Leeks and sauté until soft.
3
Add Parsley, Chives, Tarragon, Lemon Zest and ¾ cooked rice to the pan and gently stir everything together.
4
Stuff the cavity of the fish with the filling and tie shut using kitchen string.
5
cut Onion into rings, place on the bottom of a deep ovenproof dish, drizzle with 2 tbs Olive Oil and place fish over the onions so the fish does not directly touch the pan.
6
Roast fish in a preheated oven at 200 degrees C for 40 minutes.
7
Squeeze lemon juice over and serve.
REVIEWS
Salmon with Leek & Wild Rice Stuffing with
