Fillet of Salmon Stuffed From the Broiler

Rating: 4.25 / 5.00 (4 Votes)

Total time: 45 min

Servings: 4.0 (servings)


Preparation time:


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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