Barbecued Stuffed Salmon Fillet

Cook the rice in salted water according to the pack instructions, drain and leave to cool. Wash the leek and cut into finger-width pieces. Wash the bean sprouts. Remove the shiitake mushroom stems and cut the tops into narrow strips. Sauté the leek and mushrooms in 2 tbsp. sunflower oil in a medium-sized pan for 4 minutes with the lid on. Add the bean sprouts and half of the Teriyaki marinade and cook for 2 minutes. Mix together the vegetables and rice and season with a little pepper. It's best to barbecue the salmon fillet in its skin. You can only eat it if it has been scaled, though. You can ask your fishmonger to do that. Cut a pocket into the salmon on the narrowest side. Carefully spoon the filling into the pocket and seal it again with toothpicks. Marinate the salmon fillet in the remaining Teriyaki marinade and 3 tbsp. sunflower oil in a flat dish. Cover with cling film and refrigerate until you are ready to use it. Take the fillet out of the marinade and grill skin side down in a frying pan at medium heat for 9 minutes. When you are ready to turn the salmon over, first brush it with oil and then put a large lid over the pan. Carefully turn over the lid and pan and then let the fillets slide back into the pan. Cook for six minutes.

Tip:
You can buy aluminium trays if you want to try this recipe out on the barbecue. The filling can also be made without the rice. Simply double the quantities of vegetables and cut the leek into finer rings.

Preparation time: 45 mins
Per portion: 2279 kJ / 544 kcal