Rice-stuffed salmon with herby buttermilk sauce recipe
This hearty rice-stuffed salmon makes an impressive alternative main to rival the classic turkey at Christmas, or to feed a crowd on any special occasion. Served with a crunchy green bean, pecan and pomegranate salad and tangy buttermilk sauce for a delicious mix of flavours and textures.
See method- Serves 8
- 15 mins to prepare and 55 mins to cook
- 826 calories / serving
Ingredients
- 2 tsp olive oil, plus extra for greasing
- 1 large onion, diced
- 300g long grain and wild rice
- 500ml vegetable stock
- 200g cherry tomatoes, halved
- ⅔ x 30g pack dill, chopped
- ⅔ x 30g pack tarragon, leaves chopped
- 2 whole salmon sides (2kg total), skin on
- 3 bay leaves
- 400g fine green beans, trimmed
- 1 tsp Dijon mustard
- 1 tbsp white wine vinegar
- 2 tbsp extra-virgin olive oil
- 50g pecans, toasted and chopped
- 80g pomegranate seeds
For the sauce
- 100ml buttermilk
- 4 tbsp mayonnaise
- 2 tbsp white wine vinegar
- 1 garlic clove, finely crushed
Each serving contains
- Energy
- 3455kJ 826.0kcal
- Fat
- 44g
- Saturates
- 6g
- Salt
- 1.1g
- Sugars
- 7g
of the Reference intake
Carbohydrate 37.4gProtein 69.6gFibre 3.3g
Method
- Preheat the oven to gas 6, 200°C, fan 180°C. In a large saucepan, heat the oil over a medium heat. Add the onion, season and cook for 8 mins or until translucent. Add the rice and stock and bring to a boil, then cover and reduce the heat to low. Cook for 8 mins, adding the tomatoes after 3 mins. Remove the pan from the heat, stir in all but 1 tbsp of the herbs and set aside.
- Rinse the salmon and pat dry with kitchen paper. Line a large roasting tin with foil and grease with oil. Lay 3 lengths of kitchen string in the tin at regular intervals and place 1 salmon side on top, skin side down. Spoon a third of the rice over the fish. Put the rest in a lidded container and chill in the fridge. Lay the second salmon side on top, skin side up. Tie the strings together tightly to secure, tuck a bay leaf underneath each piece of string and season. Bake for 30-40 mins until cooked through and piping hot in the centre.
- Towards the end of the salmon’s cooking time, bring a large pan of water to the boil. Cook the beans for 3-4 mins or until tender, then drain and rinse in cold water. In a large bowl, combine the mustard and vinegar. Season, then whisk in the extra-virgin olive oil. Add the beans, pecans and pomegranate seeds, then stir to coat in the dressing.
- Whisk the sauce ingredients in a bowl, stir in the reserved herbs and season. Reheat the remaining rice until piping hot. Serve the fish with the green beans and rice.
- See more Salmon recipes
