chubbyalaskagriz
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Asian Stuffed Salmon-Roll
One of the nice benefits of this recipe is that it can be prepped many hours in advance- or even the day before you plan to serve it, freeing-up time for the cook to do more important things the day of the meal, like visit with his or her guests! The recipe can also be doubled or tripled if your salmon fillet is large enough, and it also works equally as well cooked slowly on an outdoor barbecue. For this recipe the salmon fillet needs to be kept whole, rather than cut into individual portion sizes. Also, I like to use a sharp knife to carefully butterfly the fillet open so that it is thinner and covers double the area so that it is easier to stuff and roll into shape for baking and slicing, once cooked.
One 3-4 lb. salmon fillet, raw, skinless and picked of all bones
Marinade:
2 c. soy sauce
1 c. sake
2 cloves garlic, crushed
2 T. gingerroot, minced
Stuffing:
6 s h i take mushrooms
1 carrot, peeled
1 onion, peeled
2 asparagus spears
1 lb. crabmeat
2 c. cooked wild rice blend, chilled
½ c. mayonnaise
¼ c. teriyaki sauce
Prepare the marinade by whisking together soy sauce, sake, garlic and ginger. Place the salmon in a shallow glass dish and pour the marinade over it, then place fish in the fridge for 4 hours.
Stuffing: slice s h i takes, carrot, onion and asparagus into matchstick strips. In a large bowl place the sliced vegetables, and add crabmeat and cooked rice. With a rubber spatula, blend in mayonnaise and teriyaki sauce.
On a cutting board or counter top, place a piece of plastic wrap that is large enough to accomodate the size of your salmon fillet. Remove salmon from marinade and place it directly onto the large piece of plastic wrap. Using a spoon or your hands, place the stuffing in a row along one of the widest outer edges of the fillet. Using the edge of the plastic wrap as a guide, carefully roll-up, beginning at the wide outer edge where you placed the row of stuffing. Roll tightly, completely up so that stuffing ends up in the very center of the rolled, stuffed fillet. Seal tightly in the sheet of plastic wrap, then wrap this yet again in a large sheet of aluminum foil, making sure to seal tightly, being to careful tuck and fold ends of foil to keep all tightly secured and in place. (At this point, if you are preparing the stuffed fillet a day ahead, this may be refrigerated over night.)
When ready to bake, preheat oven to 375 degrees, then place the plastic and foil wrapped fillet onto a baking sheet. Bake for 45 minutes, then remove from oven and allow to sit and rest for 10 minutes before you attempt to unwrap and remove the plastic wrap and foil. After allowing to rest for 10 minutes carefully unwrap the cooked, stuffed fillet, remove and discard plastic wrap and foil, place the whole fillet onto a serving platter and enjoy!
One of the nice benefits of this recipe is that it can be prepped many hours in advance- or even the day before you plan to serve it, freeing-up time for the cook to do more important things the day of the meal, like visit with his or her guests! The recipe can also be doubled or tripled if your salmon fillet is large enough, and it also works equally as well cooked slowly on an outdoor barbecue. For this recipe the salmon fillet needs to be kept whole, rather than cut into individual portion sizes. Also, I like to use a sharp knife to carefully butterfly the fillet open so that it is thinner and covers double the area so that it is easier to stuff and roll into shape for baking and slicing, once cooked.
One 3-4 lb. salmon fillet, raw, skinless and picked of all bones
Marinade:
2 c. soy sauce
1 c. sake
2 cloves garlic, crushed
2 T. gingerroot, minced
Stuffing:
6 s h i take mushrooms
1 carrot, peeled
1 onion, peeled
2 asparagus spears
1 lb. crabmeat
2 c. cooked wild rice blend, chilled
½ c. mayonnaise
¼ c. teriyaki sauce
Prepare the marinade by whisking together soy sauce, sake, garlic and ginger. Place the salmon in a shallow glass dish and pour the marinade over it, then place fish in the fridge for 4 hours.
Stuffing: slice s h i takes, carrot, onion and asparagus into matchstick strips. In a large bowl place the sliced vegetables, and add crabmeat and cooked rice. With a rubber spatula, blend in mayonnaise and teriyaki sauce.
On a cutting board or counter top, place a piece of plastic wrap that is large enough to accomodate the size of your salmon fillet. Remove salmon from marinade and place it directly onto the large piece of plastic wrap. Using a spoon or your hands, place the stuffing in a row along one of the widest outer edges of the fillet. Using the edge of the plastic wrap as a guide, carefully roll-up, beginning at the wide outer edge where you placed the row of stuffing. Roll tightly, completely up so that stuffing ends up in the very center of the rolled, stuffed fillet. Seal tightly in the sheet of plastic wrap, then wrap this yet again in a large sheet of aluminum foil, making sure to seal tightly, being to careful tuck and fold ends of foil to keep all tightly secured and in place. (At this point, if you are preparing the stuffed fillet a day ahead, this may be refrigerated over night.)
When ready to bake, preheat oven to 375 degrees, then place the plastic and foil wrapped fillet onto a baking sheet. Bake for 45 minutes, then remove from oven and allow to sit and rest for 10 minutes before you attempt to unwrap and remove the plastic wrap and foil. After allowing to rest for 10 minutes carefully unwrap the cooked, stuffed fillet, remove and discard plastic wrap and foil, place the whole fillet onto a serving platter and enjoy!
