Roasted Salmon with Kasha and Leek Stuffing

Name: Roasted Salmon with Kasha and Leek Stuffing
Yield: Serves 10 to 12
Ingredients: 5 tablespoons, olive oil or butter; 2 , medium leeks, white and light green parts sliced thin (about 3 cups), 1/2 cup dark green tops reserved for broth; 1 1/2 cups, buckwheat groats (kasha); , Salt and ground black pepper; 1 , whole salmon, boned (see illustrations below), bones reserved for sauce; 6 tablespoons, butter, melted; 3/4 cup, dry white wine; 5 sprigs, fresh parsley leaves, for garnish

Main Courses
Fish & Seafood

Appears in Cook's Illustrated July/August 1993

Michael Roberts's boned and butterflied whole salmon makes a spectacular bed for either a kasha or rice stuffing.

SERVES 10 to 12

TIME 1½ hours

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