Norwegian Salmon Stuffed with Wild Rice, Cranberries and Pecans

Procedure

• Preheat oven to 300°F. 
• Prepare wild rice mixture according to package instructions. 

Stuffing  

• Cut bread into 1" cube and toast in oven until dry. 
• Combine dried cranberries and sherry wine in a small saucepot and bring to a boil. Remove from heat and reserve. 
• Remove from oven and reserve. Adjust oven temperature to 350°F. 
• Chop the bacon. 
• Finely chop the garlic. 
• Chop and then wash the leeks. 
• Chop the celery and slice the mushrooms and fennel. 
• In a large skillet over medium-high heat, sauté bacon until crispy. Remove bacon from pan and drain on a paper towel. Reserve 1 tbsp of bacon fat in skillet. 
• In the same skillet over medium heat, sauté garlic, leeks, celery, mushrooms and fennel until tender, 4-5 minutes. Season with salt and pepper. Remove from heat and reserve. 
• Combine wild rice, dried brioche bread, bacon, sautéed vegetables and pecans in a large mixing bowl. Pour melted butter into bowl and toss to coat ingredients evenly. 
• Add fresh thyme and poultry seasoning. 
• Add dried cranberries with sherry to mixing bowl, then chicken broth and mix until incorporated. Season with salt and pepper. 

Salmon "Roast"

• Cut 8 pieces of butcher’s twine about 18” long.  
• Starting with one end closest to you, lay the string 2 ½” apart and parallel to each other on a large cutting board.  
• Lay one salmon fillet skin side down lengthwise across the string. The string should run from the belly to the top of the salmon. Season the fillet with salt and pepper. 
• Spoon the stuffing on top of the fillet and coat evenly from head to tail.  
• Next, place the second side of salmon on top of the stuffing with the tail end over the head end of the first fillet and the skin side down. Season the fillet with salt and pepper. 
• Bring the ends of each string together and tie together. Trim any excess string. 
• Place stuffed salmon “roast” in a large casserole dish. Cover with aluminum foil and bake for approximately 45 minutes or to desired temperature.