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Wednesday, October 2

Baked local salmon with California wild rice stuffing

Second attempt using a red snapper, and chopped apricot instead of raisin. Good, but the salmon was better. 
Wild rice, rinsed and drained
1 1/3 cups
1 teaspoon +
6 cups
Butter, unsalted
2 tablespoons +
Onion, chopped
¼ cup
Mushrooms, coarsely chopped
2 cups
Almonds, slivered, toasted
2/3 cup
Raisins, golden
1 cup
Lemon zest
2 teaspoons
Sour cream
1 cup
Parsley, chopped
3 tablespoons
Green onions, chopped
Pepper, freshly ground
½ teaspoon
Salmon, whole, cleaned, scaled
8 pounds
  1. In a large saucepan, add the rice, salt, and water; bring to a boil. 
  2. Reduce heat, and simmer, uncovered, adding water, if needed, until the grains burst, about 35 to 60 minutes; drain. 
  3. Meanwhile, melt the butter in a skillet, and sauté the onions for 5 minutes. 
  4. Add the mushrooms, and sauté until they start exuding moisture, about 6 minutes. 
  5. In a large bowl, combine the rice, mushroom mixture, almonds, raisins, lemon zest, sour cream, parsley, green onions, and pepper; add salt to taste. 
  6. Preheat the oven to 375°F. 
  7. Grease a shallow baking sheet large enough to hold the salmon. 
  8. Rinse the salmon inside and out. 
  9. Lightly season with salt and pepper. 
  10. Stuff with stuffing, pinning the edges together with skewers. 
  11. Brush the outside with butter. 
  12. Measure the thickness of the salmon, including the stuffing, at the thickest point. Baking time is approximately 10 minutes per inch of thickness. Bake, basting at least once.
    Salmon is done with the flesh has lost its bright red color.

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