Dennis Prescott

Bluehouse Stuffed Salmon with Wild Rice, Leeks, and Cranberry 

1 cup wild rice 

2 ¼ cups chicken stock 

1 tablespoon butter

1 tablespoon olive oil + more for the top of your fish

¼ teaspoon red chili flakes

2 garlic cloves, minced

2 large leeks, green ends removed (keep those for homemade stock) and white ends diced 

1 tablespoon minced fresh rosemary leaves

1 tablespoon minced fresh tarragon 

⅓ cup dry white wine

Zest & juice of 1 lemon 

1 ½ cups cranberries (fresh or frozen work great here)

1 large full side of Bluehouse Salmon, skin removed 

Sea salt and freshly cracked black pepper 

First, prepare the filling. 

Bring the chicken stock to a rapid boil & add your rice, then cover, reduce the heat to low, and cook according to the package directions. Perfect. 

Heat a large skillet over medium-heat and melt the butter and olive oil together. When melted, add the garlic and red chili flakes and cook, keeping a close watch that it doesn’t burn, for 30 seconds. Add the leeks, season with sea salt, and cook for 4 – 5 minutes, until they start to soften. Add the rosemary, tarragon, white wine, and lemon zest & juice, then cook until the wine has almost entirely evaporated. Fold in the cranberries and cooked rice, then cool completely. Awesome. 

Preheat an oven to 400 degrees F. Line a baking sheet with parchment paper. 

Pat dry both sides of your Bluehouse Salmon, then season all over with sea salt and freshly cracked black pepper. Spoon the cooled filling into the middle of the fish, then carefully roll and tie up tightly with butcher twine, making sure that there are no openings or cracks. Brush the top of the fish with olive oil and add an extra hit of freshly cracked black pepper. 

Transfer to your prepared baking sheet. Roast for 12 – 15 minutes, or until the salmon easily breaks apart with a fork with just a bit of pink still remaining. Rest for about 5 minutes before carving into individual portions. Delicious!