Recipe by Ranikabani
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.
Top Review by Swan Valley Tammi
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.
- 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
Directions See How It's Made
- 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.