Prep 10 mins
Cook 30 mins
The idea of replacing traditional whitefish with salmon came from a couple I met in a Maryland B&B. I love it. Note: The flavors are very mild. Black Pepper and Tabasco are always served with this at my house!
- 1 3⁄4 cups water
- 8 ounces salmon, skin and bones removed
- 1 tablespoon vegetable oil
- 1 onion, chopped
- 3⁄4 cup rice (long-grain or white)
- 3 tablespoons fresh parsley, chopped
- 2 eggs, hard-boiled and chopped
- 1 lemon
- Bring water to a boil, add Salmon and salt and poach fish for 4 minutes--until just cooked.
- Remove the fish and add the rice to the poaching liquid and simmer for 15 minutes (water should be absorbed and the rice all-the-way tender).
- Meanwhile, saute the onions in the vegetable oil over medium-low heat, until soft.
- When rice is ready, stir it into onions, breaking it apart.
- Add eggs and parsley.
- Check seasoning and add salt and pepper, to taste.
- Squeeze the juice from one lemon over the dish just before serving.