Salmon with Rice Stuffing
Ingredients
- 2 cloves garlic, smashed
- 12 cup butter, or 12 cup margarine
- 1 12 cups onions, chopped finely
- 2 cups celery, chopped finely
- 2 23 cups cooked rice, (i use parboiled rice)
- 18 green pepper, chopped finely
- 18 red pepper, chopped finely
- 12 teaspoon salt
- 12 teaspoon pepper
- 12 teaspoon sage, dried
- 12 teaspoon thyme
- salmon
- mayonnaise
- lemon slice
- melted butter
- dry white wine
Directions
Preheat oven to 425 degrees F.In a skillet, melt butter and saute onion, garlic, celery and peppers until tender.
Then add the rice and the spices and toss.
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.
Sew it up with a needle and thread.
Spread a little butter or a lot of mayonnaise over fish and top with 3 or 4 lemon slices.
Wrap loosely in tin foil.
Put it in a broiling pan and cook for 10 minutes per inch of thickness or until cooked and flakes easily with a fork.
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.