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Rice-stuffed salmon with herby buttermilk sauce recipe

Rice-stuffed salmon with herby buttermilk sauce recipe

25 ratings

This hearty rice-stuffed salmon makes an impressive alternative main to rival the classic turkey at Christmas, or to feed a crowd on any special occasion. Served with a crunchy green bean, pecan and pomegranate salad and tangy buttermilk sauce for a delicious mix of flavours and textures. See method

  • Serves 8
  • 15 mins to prepare and 55 mins to cook
  • 826 calories / serving


  • 2 tsp olive oil, plus extra for greasing
  • 1 large onion, diced
  • 300g long grain and wild rice
  • 500ml vegetable stock
  • 200g cherry tomatoes, halved
  • ⅔ x 30g pack dill, chopped
  • ⅔ x 30g pack tarragon, leaves chopped
  • 2 whole salmon sides (2kg total), skin on
  • 3 bay leaves
  • 400g fine green beans, trimmed
  • 1 tsp Dijon mustard
  • 1 tbsp white wine vinegar
  • 2 tbsp extra-virgin olive oil
  • 50g pecans, toasted and chopped
  • 80g pomegranate seeds

For the sauce

  • 100ml buttermilk
  • 4 tbsp mayonnaise
  • 2 tbsp white wine vinegar
  • 1 garlic clove, finely crushed
White rice can always be swapped for brown (check cooking instructions for timings)

Each serving contains

  • Energy

  • Fat

    44g 63%
  • Saturates

    6g 28%
  • Sugars

    7g 7%
  • Salt

    1.1g 19%

of the reference intake
Carbohydrate 37.4g Protein 69.6g Fibre 3.3g


  1. Preheat the oven to gas 6, 200°C, fan 180°C. In a large saucepan, heat the oil over a medium heat. Add the onion, season and cook for 8 mins or until translucent. Add the rice and stock and bring to a boil, then cover and reduce the heat to low. Cook for 8 mins, adding the tomatoes after 3 mins. Remove the pan from the heat, stir in all but 1 tbsp of the herbs and set aside.
  2. Rinse the salmon and pat dry with kitchen paper. Line a large roasting tin with foil and grease with oil. Lay 3 lengths of kitchen string in the tin at regular intervals and place 1 salmon side on top, skin side down. Spoon a third of the rice over the fish. Put the rest in a lidded container and chill in the fridge. Lay the second salmon side on top, skin side up. Tie the strings together tightly to secure, tuck a bay leaf underneath each piece of string and season. Bake for 30-40 mins until cooked through and piping hot in the centre.
  3. Towards the end of the salmon’s cooking time, bring a large pan of water to the boil. Cook the beans for 3-4 mins or until tender, then drain and rinse in cold water. In a large bowl, combine the mustard and vinegar. Season, then whisk in the extra-virgin olive oil. Add the beans, pecans and pomegranate seeds, then stir to coat in the dressing.
  4. Whisk the sauce ingredients in a bowl, stir in the reserved herbs and season. Reheat the remaining rice until piping hot. Serve the fish with the green beans and rice.

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