Recipe courtesy of Marcela Valladolid
Episode: Day of the Dead
Save Recipe Print
Total:
1 hr 10 min
Prep:
15 min
Cook:
55 min
Yield:
4 servings
Level:
Easy
Total:
1 hr 10 min
Prep:
15 min
Cook:
55 min
Yield:
4 servings
Level:
Easy

Ingredients

Dill sauce:

Directions

Watch how to make this recipe.

Special equipment: Kitchen string

In a medium saucepan, bring the water and rice to a boil over medium-high heat. Reduce the heat to medium and simmer, uncovered, for 18 minutes. Remove from the heat and drain excess liquid, if necessary. Transfer the rice to a medium bowl.

Melt the butter in heavy medium skillet over medium-low heat. Add the leeks and cook until softened, about 4 minutes. Add the mushrooms. Cover the skillet and cook, stirring occasionally, until the mushrooms release their juices, about 5 minutes. Uncover the skillet. Increase the heat to medium-high, and continue to cook until the liquid evaporates, about 3 minutes. Stir the mushroom mixture into the rice and mix well. Season with salt and pepper, to taste.

Preheat the oven to 375 degrees F. Season salmon fillets on both sides with salt and pepper, to taste. Working in batches, put 2 corn husks lengthwise in front of you with the wide side in front of you, overlapping each other on the long sides. Divide the rice into quarters. Put 1/4 of the rice in the center of the husks. Put 1 salmon fillet on top. Fold the long sides and ends over the rice and salmon filling. Tie with kitchen string. Continue with remaining rice, salmon, and corn husks. Arrange them on a baking sheet and bake until the salmon is fully cooked, about 25 minutes. Serve with dill sauce.

Dill Sauce: Combine the clam juice and wine in heavy small saucepan. Bring to a boil over high heat until reduced to 1/3 cup, about 5 minutes. Reduce the heat to medium and whisk in the crema. Simmer until reduced to 1 cup, about 5 minutes. Remove from the heat, then stir in the dill and cilantro. Season with salt and pepper, to taste.

Cook's Note

The corn husks can be substituted with 6 by 8-inch pieces of parchment paper.

Trending Videos 6 Videos

Get the recipe

Watermelon and Cucumber Salad 00:42

This refreshing summertime salad can be made with just a few ingredients.

IDEAS YOU'LL LOVE

Black Bean and Corn Salad

Recipe courtesy of Rachael Ray

Southern Creamed Corn

Recipe courtesy of The Neelys

Salmon with Brown Sugar and Mustard Glaze

Recipe courtesy of Bobby Flay

Baked Creamed Corn With Red Bell Peppers and Jalapenos

Recipe courtesy of Ree Drummond

Grilled Salmon with Sun-Dried Tomato Butter (California)

Recipe courtesy of Giada De Laurentiis

Soy-Glazed Salmon With Cucumber-Avocado Salad

Recipe courtesy of Food Network Kitchen

Halibut Cooked in Corn Husks

Recipe courtesy of Marcela Valladolid

In-the-Husk Corn on the Cob

Recipe courtesy of Trisha Yearwood

Corn Grilled in the Husk with Roasted Red Bell Pepper Butter

Recipe courtesy of Bob Blumer

Browse Reviews By Keyword

          Dig In

          Food Network Apps

          In the Kitchen

          Get over 70,000 FN recipes on all your mobile devices.

          Facebook Messenger

          Ask our bot for recipes, meal ideas and daily food trivia.