Ingredients for Crab-Stuffed Salmon With Forbidden Rice

Video Transcript

CHEF BLONDIE: Hi and welcome to ExpertVillage.com. My name is Pamela Bowman, otherwise known as Chef Blondie. And today, we're going to do something really exciting. We're taking a gorgeous piece of wild Koho Salmon, we're going to be stuffing it with a wonderful crab meat mix and serving it with forbidden rice. I'm not quite sure why it's forbidden, but somewhere in China for a very long time, it was a very hard commodity to get. This rice is sort of a black, purple rice. It's a wholegrain rice, much like brown rice, but the flavor is nutty and exciting, and it looks beautiful on the plate. And up until about 10 years, it was illegal in most parts of China and here. Not sure why it was illegal but my understanding is, it was so expensive that the average person couldn't afford it. Now they make it as heirloom rice and that's what we're going to be working with today. So come and join me on a wonderful day of seafood and magic. We're going to do a malt beurre sauce, which sounds very complicated, but its really just a butter sauce. And what goes better with fish than butter? Butter, a little lemon, fish, rice. A nice, healthy meal. Easy as can be, it takes 1, 2, 3. A little bit on the stove, a little bit in the oven, and that's it, we've got it. So we're going to get started with out salmon and we're going to start by taking the skin off of our salmon, which is something you probably have your fish monger do, but I will tell you that buying it with the skin on will save you a little bit of money, and it's very easy to remove. And for those of you who may like to keep it on, that's okay too. But in this particular dish, we want to make sure that the skin is removed, 'cause this is a very delicate gourmet dish. So, let's begin.

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