Vegetable and Cheese-Stuffed Salmon

Ingredients

• • 2 fillets skinless salmon, about 1 lb (500 g) each
  • Salt and pepper
  • 3/4 cup (180 ml) leek, cut into thin julienne (approximately 1 leek)
  • 3/4 cup (180 ml) carrots, cut into thin julienne (about 1 medium carrot)
  • 1/2 red bell pepper, cut into thin julienne
  • 1 1/2 cups (375 ml) spinach, trimmed, cleaned and chopped
  • 3/4 cup (180 ml) grated mozzarella cheese
  • Olive oil
  • Butcher twine
  • Jasmine rice (see recipe)
  • Lemon wedges

• Lime Sauce

  • 1 egg yolk
  • Juice of 1/2 lime
  • 1 tablespoon (15 ml) Dijon mustard
  • 1/2 cup (125 ml) olive oil, hot