Lemon-Rice Stuffed Salmon
- 1 whole salmon, dressed
- Stuffing
- 2 tablespoons butter
- 1/2 cup celery, finely chopped
- 3/4 cup mushroom, sliced
- 1/8 teaspoon thyme
- 1/2 teaspoon poultry seasoning
- lemon pepper, to taste
- 2/3 cup water
- 2 tablespoons lemon juice
- 3/4 cup cooked rice
- 2 tablespoons cooked rice
- 1/2 cup green onion, chopped
- 3 tablespoons pimiento, diced
- lemon slice (optional)
- parsley (optional)
- Rinse fish.
- Remove head and tail, if desired.
- Set fish aside while preparing stuffing.
- Heat butter in frying pan; add celery and mushrooms and saute about 5 minutes.
- Add seasonings, water and lemon juice.
- Bring to a boil and mix in uncooked rice.
- Add green onions and pimiento.
- Cover stuffing; remove from heat and let stand about 5 minutes.
- Pat fish dry and fill cavity with stuffing.
- Wrap fish in foil.
- Place in a shallow baking pan.
- Bake in a 400u0b0F oven about 30 to 40 minutes, or until fish flakes when tested with a fork.
- Remove upper skin and bones, if desired.
- Garnish with lemon slices and parsley.
salmon, stuffing, butter, celery, mushroom, thyme, poultry seasoning, lemon pepper, water, lemon juice, rice, rice, green onion, pimiento, lemon slice, parsley
Taken from www.food.com/recipe/lemon-rice-stuffed-salmon-242912 (may not work)