INGREDIENTS

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

  • Energy 673 (Kcal)
  • Protein 55 (g)
  • Total Fat 38 (g)
HOW TO PREPARE

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

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