Categories: Fish

Ingredients

• 2 tablespoons extra virgin olive oil
• 2 leeks cleaned and sliced discarding dark green
• 3 tablespoons fresh parsley chopped
• 3 tablespoons fresh chives chopped
• 1 tablespoon fresh tarragon
• 1 15.8 ounce package Uncle Ben's Whole Grain Medley Brown and Wild Ready Rice, prepared according to package directions
• 1 tablespoon lemon zest
• 4 each 4 ounce salmon billets skin left on
• 1 lemon halved

Directions

1. Preheat oven to 350 degrees. Heat olive oil in a medium sized skillet. Saute sliced leeks until starting to wilt.

2. Add parsley, chives and tarragon; cook 2 to 3 minutes.

3. Remove from heat and stir in packet of rice. Make a slit down the length of each salmon fillet stopping 1/2 inch from each end of the fillet. Cut all the way down to the skin.

4. Pry the two halves of the salmon apart forming a pocket and place 1/4 of stuffing in each.

5. Bake 20 to 30 minutes until fish is done and flaky.

6. Squeeze lemon juice on each fillet and serve.

7. Garnish with lemon wedge or circle.

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