Baked Salmon Stuffed With Mushroom Rice
This super quick dish is an easy baked salmon stuffed with a beautifully flavoured rice cooked with mushroom and capers. The salmon cooks very well in the oven to form a crispy skin which is a delight to eat with the soft rice inside.
2 tbsp oil
1 medium onion, chopped
2-3 cloves of garlic, roughly chopped
1 cup mushrooms, roughly chopped
8-10 cherry tomatoes, sliced in half
Salt & pepper to taste
1/4 cup white wine
1 tbsp lemon juice
1 cup Daawat Basmati Rice, cooked
A bunch of coriander leaves, chopped
2 Fillets of Salmon
Heat oil in a pan and add onions and garlic. Stir for 1-2 minutes.
Add capers, mushrooms, cherry tomatoes and salt and pepper. Pour in the wine and lemon juice and stir.
Add the rice and coriander leaves and let warm through for 2-3 minutes.
Cut the fish into small portions, and slice in the centre but make sure not to slice all the way through. Open up like a book and season with salt.
Place 1-2 tbsp of the rice mixture in the opening of the fish. Place the fish onto some parchment paper on a baking tray and drizzle olive oil over the skin of the fish.
Bake in a preheated oven at 180C for 20-25 minutes covered with an aluminium foil and uncovered for 10 minutes.