Salmon With Rice Stuffing

• 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.

garlic, butter, onions, celery, rice, green pepper, red pepper, salt, pepper, sage, thyme, salmon, mayonnaise, lemon slice, butter, white wine

Taken from www.food.com/recipe/salmon-with-rice-stuffing-44852 (may not work)