Salmon With Leek And Oyster-Mushroom Stuffing
Published May 3, 1986
- Total Time
- About 1 hour 30 minutes
- Rating
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Ingredients
1 whole salmon, about 10 pounds, cleaned and boned, with gills removed but head and tail intact
2 tablespoons Dijon-style mustard
4 tablespoons unsalted butter
2 ½ pounds oyster mushrooms, cut into julienne strips
3 medium leeks, cut into julienne strips
3 cloves garlic, finely chopped
Salt to taste
Freshly ground pepper to taste
2 cups coarsely chopped celery and celery leaves
2 cups parsley leaves
Nutritional analysis per serving (12 servings)
12 grams carbs; 218 milligrams cholesterol; 881 calories; 16 grams monosaturated fat; 15 grams polyunsaturated fat; 14 grams saturated fat; 55 grams fat; 4 grams fiber; 1259 milligrams sodium; 82 grams protein; 2 grams sugar
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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Preparation
- Step 1
Preheat the barbecue grill.
- Step 2
Rub the inside of the salmon with the mustard. Set aside.
- Step 3
Heat the butter in a large frying pan over medium-high heat. Add the oyster mushrooms, leeks and garlic, and saute about three to four minutes, or until the liquid from the mushrooms has evaporated. Season with salt and pepper.
- Step 4
Let the mixture cool slightly and stuff the salmon with it.
- Step 5
On a double layer of aluminum foil, spread the celery and parsley, and place the salmon on top. Cover the salmon with additional foil, creating a tentlike shape, and seal the foil tightly.
- Step 6
Place the salmon on the grill and bake for 50 to 60 minutes.
- Step 7
Remove the salmon from the grill and let stand, covered, for an additional 10 minutes. Serve in slices.
Alternatively, the salmon can be baked in a preheated, 350-degree oven, in a baking pan lined with parchment paper and covered tightly with aluminum foil.
Private Notes
Comments
Best and easier to use two boneless fillets like making gravlax. If using wild and drier salmon, season the fillets well. The mushroom and leek stuffing is the star here! 7/8/19.