Fillet of Salmon Stuffed From the Broiler

Make long grain rice according to package directions in salted water, drain and cool. In the meantime, clean and rinse leeks and cut into finger-width pieces. Rinse bean sprouts. Remove stems from shiitake mushrooms, cut caps into fine strips. Sauté leeks and mushrooms with 2 tbsp sunflower oil or other vegetable oil in a medium saucepan with lid for 4 min until soft. Add bean sprouts and half of the teriyaki ideal for fish, finish steaming in 2 min. Mix vegetables and long grain rice, season with a tiny bit of pepper. The salmon fillet is best grilled with skin. So that you can eat the skin later, the scales must be removed – ask your fishmonger for this. Cut a deep pocket in the salmon fillet from the narrow side.

Using a spoon, carefully press the filling into the pocket, close opening with wooden skewer. Marinate salmon fillet with remaining teriyaki and 3 tbsp sunflower oil or other vegetable oil in a shallow baking dish.

Cover with plastic wrap and refrigerate until ready to use. Remove fillet from marinade and grill in a grill pan at low temperature on skin side for 9 min. To turn stuffed salmon to other side, first coat with oil, then place a large pot lid on grill pan. Carefully turn lid and grill pan to the other side and slide back into grill pan. Finish cooking in 6 min

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