Rice Stuffed Salmon

Chef: Justine Schofield

Time: 30 minutes

Serves: 6-8

Ingredients:

• 2 x sides of salmon (about 600g after tail end trimmed. Use tail fillets for another use), skin on and pin boned
• ¼ cup Thai Jasmine rice, cooked
• 20g butter
• 1 onion, finely chopped
• ½ tsp coriander seeds, crushed
• 1 long red chilli, finely chopped
• 1 large handful of spinach
• 4 sprigs of dill, finely chopped
• 4 sprigs parsley, finely chopped
• Pinch of sumac
• 2 tbsp pistachio, finely chopped
• Salt & pepper
• 1 tsp extra virgin olive oil

Sauce

• ½ cup Greek-style yoghurt
• 2 tbsp tahini
• Juice ½ lemon

Method:

1. Preheat the oven to 160°C and line a large oven tray with baking paper.
2. Heat a pan over medium heat and add the butter, onion, coriander seeds and chilli. Cook until softened and then add the spinach and wilt. Remove off the heat and add the rice, herbs, sumac, nuts and salt and pepper.
3. Salt the flesh side of the salmon. Lay six pieces of twine along the length of the baking paper, leaving space between each. Place one side of the salmon, skin side down with a little olive oil on it, on the baking paper. Spread the rice mixture over evenly and top with the other salmon side. Tie together with the string. Brush with oil and season again with salt.
4. Bake in the oven for 35-40 minutes. Allow to cool slightly.
5. Meanwhile, make the sauce by combining all the ingredients together.