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)

1. Rinse fish.
2. Remove head and tail, if desired.
3. Set fish aside while preparing stuffing.
4. Heat butter in frying pan; add celery and mushrooms and saute about 5 minutes.
5. Add seasonings, water and lemon juice.
6. Bring to a boil and mix in uncooked rice.
7. Add green onions and pimiento.
8. Cover stuffing; remove from heat and let stand about 5 minutes.
9. Pat fish dry and fill cavity with stuffing.
10. Wrap fish in foil.
11. Place in a shallow baking pan.
12. Bake in a 400u0b0F oven about 30 to 40 minutes, or until fish flakes when tested with a fork.
13. Remove upper skin and bones, if desired.
14. 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)