Whole Salmon With Lemon-Rice Stuffing Recipe - Cooking Index
2 teaspoons | 10ml | Olive oil |
1 cup | 62g / 2.2oz | Finely chopped onion |
1 cup | 237ml | Sliced fresh mushrooms |
1 cup | 160g / 5.6oz | Long-grain rice - uncooked |
1/2 teaspoon | 2.5ml | Salt - divided |
1/4 teaspoon | 1.3ml | Pepper |
3 cups | 711ml | Hot water |
1 tablespoon | 15ml | Grated lemon rind |
2 teaspoons | 10ml | Finely chopped fresh oregano |
3 tablespoons | 45ml | Fresh lemon juice |
1 | Dressed salmon - (4-3/4-pound) | |
Lemon slices - (optional) | ||
Fresh oregano sprigs - (optional) |
Heat oil in a large saucepan over medium heat until hot. Add onion and mushrooms; saute 3 minutes or until tender. Add rice, 1/4 teaspoon salt, and pepper; saute 1 minute. Add 3 cups hot water, lemon rind, and oregano; cover, reduce heat, and simmer 12 minutes or until liquid is absorbed. Remove from heat; add lemon juice, and fluff with a fork. Set aside.
Place fish on a 25 x 18-inch sheet of heavy-duty aluminum foil; sprinkle inside of fish with remaining 1/4 teaspoon salt. Stuff rice mixture into fish cavity; spoon remaining rice mixture onto foil. Wrap foil around rice mixture; pleat and crimp edges of foil to form a tray.
Place rack on grill prepared for indirect heat (see note at end of recipe).
Place foil-wrapped fish on unheated side of grill. Cover with grill lid, and cook 1 hour or until fish flakes easily when tested with a fork. (Do not turn fish). Yield: 16 servings (serving size: 3 ounces fish and 1/4 cup rice).
Source:
Cooking Light, June 1994, page 85
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