Stuffed Roast Of Salmon - cooking recipe

Ingredients

Stuffing
1 cup cooked brown rice
1/4 cup sour cream
1 tablespoon butter
1/4 cup chopped shallots or 1/4 cup chopped onion
1/2 cup dry white wine
1/2 cup chopped dried apricot
1/4 cup chopped walnuts
salt and pepper
1 teaspoon allspice
1 teaspoon cumin
1 teaspoon mustard powder
1 salmon
1 lemon, cut in half
salt and pepper
butter

Preparation

-------Stuffing----------.
Combine rice and sour cream.
Set aside.
In a frypan melt butter.
Add shallots and caramelize.
Add wine and deglaze pan.
Add apricots, let them plump up a bit and absorb some wine.
Add walnuts allspice, cumin and dry mustard.
Bring to bubble, simmer 2 or 3 minutes, while stirring.
Add rice and sour cream mixture.
Simmer just until rice and sour cream are heated.
Stir well and set aside.
I have made this stuffing with mushrooms instead of apricots (because I didn't have apricots around).
It was almost as good.
---------Roast Salmon----------.
Wash and scale salmon, remove fins.
Dry thoroughly with paper towel.
cut lemon in half and sprinkle juice of half lemon on inside of cavity.
Sprinkle cavity with salt and pepper.
Place the salmon on a large piece of heavy duty aluminum foil, set on a cookie sheet.
Fill the cavity with stuffing.
Any stuffing left over can be circled around the outside of the salmon.
Sprinkle the top of the salmon with the juice of the 2nd half of lemon.
Dot the top with butter.
Wrap the aluminum foil tightly as if to freeze.
Bake in 450\u00b0F oven for 45 minutes for a 5 or 6 lb roast or about 10 minutes per inch of thickness.
If you would rather, omit lemon and replace with 1/2 cup of dry white wine.
Drizzle 1/4 cup wine on cavity before stuffing and the other 1/4 cup over the stuffed fish- Dot with butter and wrap.