Salmon With Rice Stuffing Recipe

Name: Salmon With Rice Stuffing
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 cloves garlic, smashed; 1/2 cup butter or 1/2 cup margarine; 1 1/2 cups onions, chopped finely; 2 cups celery, chopped finely; 2 2/3 cups cooked rice (i use parboiled rice); 1/8 green pepper, chopped finely; 1/8 red pepper, chopped finely; 1/2 teaspoon salt; 1/2 teaspoon pepper; 1/2 teaspoon dried sage; 1/2 teaspoon thyme; salmon; mayonnaise; lemon slice; melted butter; dry white wine

Servings: persons

2 cloves garlic, smashed
1/2 cup butter or 1/2 cup margarine
1 1/2 cups onions, chopped finely
2 cups celery, chopped finely
2 2/3 cups cooked rice (i use parboiled rice)
1/8 green pepper, chopped finely
1/8 red pepper, chopped finely
1/2 teaspoon salt
1/2 teaspoon pepper
1/2 teaspoon dried sage
1/2 teaspoon thyme
salmon
mayonnaise
lemon slice
melted butter
dry white wine

1
Preheat oven to 425 degrees F.
2
In a skillet, melt butter and saute onion, garlic, celery and peppers until tender.
3
Then add the rice and the spices and toss.
4
Coat inside of fish with a light coating of mayonnaise and then stuff the cavity of the fish but don't pack the stuffing in.
5
Sew it up with a needle and thread.
6
Spread a little butter or a lot of mayonnaise over fish and top with 3 or 4 lemon slices.
7
Wrap loosely in tin foil.
8
Put it in a broiling pan and cook for 10 minutes per inch of thickness or until cooked and flakes easily with a fork.
9
This can be served with additional lemon wedges or you can mix equal portions of melted butter and dry white wine for a delicious sauce.

708

kcal

Calories

Fat

110

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 16 ingredients. The key ingredients include: 2 cloves garlic, smashed, 1/2 cup butter or 1/2 cup margarine, 1 1/2 cups onions, chopped finely, 2 cups celery, chopped finely, and more.

Yes, Salmon With Rice Stuffing falls under the Seafood category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Salmon With Rice Stuffing

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions