Premium Only Content

Episode 28 Recipe: Stuffed Sockeye Salmon Rolls
Stuffed Salmon Rolls with Lemon Rice
Salmon Ingredients:
Extra Virgin Olive oil for cooking
1 ea medium shallot, minced
1 ea clove garlic (minced)
2 C spinach, chopped
4 oz cream cheese
½ ea lemon, zested
½ lb salmon fillet, skinned and deboned
Salt and Pepper, to taste
Toothpicks, soaked in water for 30 minutes
Rice Ingredients:
2 Tbsp olive oil
½ ea white onion, sliced
¼ tsp salt
1 C long grain rice
1 ea bay leaf
2 tsp dried oregano
2 Tbsp butter, unsalted
2 C chicken broth, low sodium
1 ea lemon, juiced and zested
Salmon Directions:
Preheat your oven to 375°F.
In a large skillet, heat enough oil to lightly coat the bottom over medium heat.
Once the oil is lightly shimmering, add onions and cook until translucent.
Add garlic and spinach. Cook until spinach starts to wilt, 2-3 minutes.
Remove the skillet from the heat and the lemon zest and cream cheese. Salt and pepper to taste and then mix thoroughly.
Lay the salmon fillets on a parchment-lined baking sheet and cover with the cream cheese mixture.
Roll the fillets, securing with toothpicks
Spread the rolls evenly on the baking sheet. Place in the oven and set a timer for 15 minutes.
Rice Directions:
Heat olive oil in a saucepan over medium heat (make sure it is big enough to fit all ingredients)
Add onions and sauté until they start to turn a little brown
Add salt, rice, bay leaf, oregano, and butter.
Cook for 2 minutes, while stirring.
Add broth, lemon juice, lemon zest, and then salt and pepper to taste.
Reduce heat and let simmer for 20-25 minutes, until the rice absorbs the broth and reaches desired texture.
Plating Directions:
Once your salmon timer goes off, check to make sure it's fully cooked. If not, cook for another 4-5 minutes. Once cooked, pull the rolls from the oven and let them rest for 10-15 minutes.
Slice into individual-sized rolls and serve with rice.
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