Wild Rice Stuffed Salmon

Pour water into a saucepan, sprinkle with 1/2 teaspoon salt and mix in rinsed wild rice. Cover and bring to a boil. Lower heat, simmer for 25 to 30 minutes, until wild rice is tender yet not broken-up. Cool wild rice spreaded onto a baking sheet, then transfer wild rice into a bowl.

Meanwhile, into a large frypan, melt butter, fry together chopped mushrooms and onion, minced garlic, slivered almonds or pine nuts, thyme, sage, pepper and salt, until onion is soft and almonds or pine nuts just golden. Mix in wild rice, along with 1 tablespoon lemon juice.

Using a damp cloth, wipe salmon inside out. Sprinkle the inside of the salmon with remaining lemon juice, then sprinkle with remaining salt.

Stuff salmon with mushroom mixture. If needed, spoon remaining stuffing into an oven-safe dish, cover dish. Sew-up salmon opening.

Lay salmon onto a sided, greased baking sheet, brush salmon with melted butter. Bake salmon into a preheated 450 degrees F oven for 10 minutes per inch thick, or until its flesh is no longer translucent and can easily be broken-up with a fork.

Bake excess stuffing along with fish. Leave salmon to rest for 5 minutes before transferring it onto a preheated serving plate. Delicately remove thread from opening, skin top side of fish.

Garnish skinned salmon with watercress and lemon wedges. Spoon excess stuffing all along opening.