Prep 45 mins
Cook 20 mins
The base for this recipe comes from "Enjoy- More Recipes from the Best of Bridge" but I've given you my adaptation of it. You can also do this on the BBQ. It is a very tasty fish recipe and I hope you'll enjoy it.
- 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
- lemon slice
- melted butter
- dry white wine
- 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.
Had this at my parents' house this evening and though we didn't necessarily feel it did anything in particular for the salmon, we LOVED the rice as a side dish. Excellent with a few squirts of fresh lemon juice. Will definitely be making the rice as a side dish again in the future.