Salmon Stuffed with Rice, Spinach and Fennel

Salmon Packets - Fillets Rolled with Spinach and Rice

Sep 4, 2008 Rachel L. Webb

Salmon is always a treat but try this extra special way to prepare and serve - it looks great sliced on a plate!

This dish made with fresh salmon fillets isn't difficult to prepare and it makes a light and easy dish. This recipe should take about 15 minutes to prepare and 45 minutes total cooking time. It contains around 300 calories per serving.

Salmon Stuffed with Rice, Spinach and Fennel

Ingredients - Serves 6 people

  • 1 fillet of fresh salmon, weighing 11/4 kilos
  • 1 bulb fennel
  • 200g rice
  • 1 egg
  • 3 carrots, cut into strips
  • 200g fresh spinach
  • 100ml olive oil
  • 1 bunch parsley, chopped
  • 1 bunch tarragon, chopped
  • freshly milled black pepper
  • salt
  • 200ml mayonnaise
  • 2 limes for serving

MethodPeel the carrots and cut them into fine strips. Remove the tougher leaves off the fennel and cut those also into fine strips. Cook them both for about 8 minutes in water with some salt.

Clean the salmon and remove its skin and any remaining bones. Once clean open it up down its length, but keeping it as one piece.

Remove the stalks from the spinach and wash it, put it into a saucepan without adding any extra water but with a spoonful of the olive oil. Cook the spinach unil the water ahs evaporated, it will need stirring. Rinse it well and chop it up.

Cook the rice in boiling water with salt for around 15 minutes. Add cold water to the pan to stop the cooking process and drain it well. Put it into a bowl with the choppped spinach, 2 spoonfuls of the chopped parsley and the salt and pepper. Mix these ingredients well and then spread half of the mixture gently into one half (lengthways) of the opened salmon fillet.

Place the strips of carrot and fennel on top of the mixture then top with the other half of the rice mix. Fold over the salmon and lift the fillet onto a piece of aluminium foil that has been brushed with olive oil.

Close up the foil and seal it well. Cook in a pre-heated oven at 180C for 30 minutes. When cooked, leave it to rest for several minutes before opening the foil parcel. Open and cut into thick slices.

How to Serve

Serve the salmon on an oblong or rectangular plate with the rest of the chopped herbs scattered on top and a dollop of mayonnaise and slices of lime on the side.

Recipe courtesy of Cocina Mia Magazine.

See here for more Spanish Recipes

The copyright of the article Salmon Stuffed with Rice, Spinach and Fennel in Mediterranean Cuisine is owned by Rachel L. Webb. Permission to republish Salmon Stuffed with Rice, Spinach and Fennel in print or online must be granted by the author in writing.