Salmon With Rice Stuffing Recipes

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LEMON-RICE STUFFED SALMON



Lemon-Rice Stuffed Salmon image

Make and share this Lemon-Rice Stuffed Salmon recipe from Food.com.

Provided by lazyme

Categories     < 60 Mins

Time 55m

Yield 8 serving(s)

Number Of Ingredients 15

1 whole salmon, dressed
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)

Steps:

  • 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 400ºF 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 WITH RICE STUFFING



Salmon with Rice Stuffing image

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.

Provided by Ranikabani

Categories     Weeknight

Time 1h5m

Yield 1 stuffed fish

Number Of Ingredients 16

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

Steps:

  • 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.

BAKED HERB STUFFED SALMON



Baked Herb Stuffed Salmon image

Provided by Jamie Oliver

Categories     main-dish

Time 40m

Yield 8 to 10 servings

Number Of Ingredients 9

Sea salt and freshly ground black pepper
Extra-virgin olive oil
2 medium salmon fillets, about 2 1/2 pounds (1.1 kilograms) skin on, scaled and pin boned
2 lemons
Bunch fresh marjoram
Bunch fresh dill
Bunch fresh basil
Bunch flat-leaf parsley
Handful stoned black olives

Steps:

  • Preheat the oven to 400 degrees F (200 degrees C/gas 6).
  • Cut 5 lengths of string and lay them out on the work surface next to each another, leaving gaps in between. Sprinkle salt and pepper over the work surface, and drizzle with olive oil. Lay 1 salmon fillet, skin side down, on top. Sprinkle salt and pepper over the salmon, then, using a fine grater, grate the zest of 1 lemon over the top. On top of that lay the marjoram, dill, and basil, broken up, and the olives.
  • Season the flesh side of the other salmon fillet with salt and pepper, and grate over the second lemon. Place 1 fillet on top of the other, thin end to thick, then tie them together and trim the string. Put the fish parcel on an oiled baking tray, and scatter over any remaining bits of herb. Thinly slice the 2 lemons and place on top of and round the salmon. Drizzle with olive oil, then roughly chop the parsley and sprinkle over the top.
  • Bake in the preheated oven for about 20 minutes.

WHOLE SALMON WITH LEMON-RICE STUFFING



Whole Salmon with Lemon-Rice Stuffing image

not set

Provided by BigOven Cooks

Categories     Main Dish

Time 45m

Yield 16

Number Of Ingredients 13

2 ts fresh oregano Finely chopped
3 tb Fresh Lemon Juice
Lemon slices, (optional)
1 c Long-grain rice, uncooked
1 Dressed salmon,
sprigs Fresh oregano
3 c Hot water
1 c fresh mushrooms Sliced
1/2 ts Salt divided
1/4 ts Pepper
2 ts olive oil
1 tb Lemon Rind grated
1 c Onion finely chopped

Steps:

  • Heat oil in a large saucepan over medium heat until hot. Add onion and mushrooms; saute 3 minutes or until tender. Add rice, 1/4 teaspoon salt, and pepper; saute 1 minute. Add 3 cups hot water, lemon rind, and oregano; cover, reduce heat, and simmer 12 minutes or until liquid is absorbed. Remove from heat; add lemon juice, and fluff with a fork. Set aside. Place fish on a 25 x 18-inch sheet of heavy-duty aluminum foil; sprinkle inside of fish with remaining 1/4 teaspoon salt. Stuff rice mixture into fish cavity; spoon remaining rice mixture onto foil. Wrap foil around rice mixture; pleat and crimp edges of foil to form a tray. Place rack on grill prepared for indirect heat (see note at end of recipe). Place foil-wrapped fish on unheated side of grill. Cover with grill lid, and cook 1 hour or until fish flakes easily when tested with a fork. (Do not turn fish). Yield: 16 servings (serving size: 3 ounces fish and 1/4 cup rice). Per serving: 48 Calories; 1g Fat (15% calories from fat); 1g Protein; 9g Carbohydrate; 3mg Cholesterol; 73mg Sodium Serving Ideas : Garnish with lemon slices and oregano sprigs, if desired. NOTES : For indirect heat, follow manufacturers instructions for gas grills with dual controls, and ignite only one side of grill. Place fish on the other side of the grill, close the lid, and start cooking. When using a charcoal grill, bank the charcoal to one side of grill, and ignite at 2-inch intervals. Once the coals are coated with a gray ash, place fish on the grill on opposite side from charcoal. Cover with the grill lid, and start cooking. To serve, remove fish and rice mixture from foil, and arrange on a serving platter. Remove skin from top side of fish; discard skin. Recipe by: Cooking Light, June 1994, page 85 Posted to MC-Recipe Digest V1 #395 by [email protected] on Jan 28, 1997.

Nutrition Facts : Calories 88 calories, Fat 0.9851723435286 g, Carbohydrate 14.671485234567 g, Cholesterol 10.335 mg, Fiber 1.0704413995995 g, Protein 5.438401171893 g, SaturatedFat 0.1727982812194 g, ServingSize 1 1 Serving (137g), Sodium 17.4876093750675 mg, Sugar 13.6010438349675 g, TransFat 0.159594843745839 g

ROLLED STUFFED SALMON



Rolled Stuffed Salmon image

Provided by Martha Stewart

Categories     Food & Cooking     Ingredients     Seafood Recipes     Salmon Recipes

Time 1h20m

Number Of Ingredients 13

3 tablespoons unsalted butter
2 large leeks, white and pale-green parts only, chopped and washed well (3 1/4 cups)
1 bunch Swiss chard, tough stems trimmed, leaves chopped (6 cups)
Coarse salt and freshly ground pepper
1/2 cup plain Greek yogurt
2 tablespoons fresh lemon juice
1 tablespoon whole-grain mustard
1 tablespoon Dijon mustard
2 teaspoons minced garlic
2 teaspoons low-sodium soy sauce
2 1/4 pounds salmon fillet, preferably wild, skin removed
1/4 cup packed dill sprigs, plus 6 more sprigs for tops
Extra-virgin olive oil

Steps:

  • Preheat oven to 450 degrees. Melt butter in a large skillet over high. Add leeks; cook, stirring, until just golden, about 4 minutes. Add chard; season with salt and pepper. Cook, tossing, until wilted, about 3 minutes. Let cool.
  • In a small bowl, whisk together yogurt, lemon juice, mustards, garlic, and soy sauce.
  • Butterfly salmon by cutting horizontally through middle along one long side, leaving other side intact. Open flat, like a book. Flip salmon, skinned-side up; season with salt and pepper. Spread top with 1/4 cup yogurt mixture. Top with dill sprigs, then chard mixture.
  • With a long side facing you, roll up salmon into a tight log. Secure with 6 pieces of kitchen twine, starting about 1 1/4 inches from end and spacing evenly. Cut salmon into 6 equal pieces, slicing between twine. Tuck a dill sprig under twine on each roll.
  • Place rolls in a baking dish and drizzle with oil, rubbing to coat. Season with salt and pepper. Roast until salmon is opaque on outside but still pink inside, about 15 minutes. Serve, with remaining yogurt mixture alongside.

SEAFOOD-STUFFED SALMON FILLETS



Seafood-Stuffed Salmon Fillets image

You could get stuffed salmon from a big-box store, but my fillets are loaded with flavor from crab, cream cheese and savory herbs. We love them. -Mary Cokenour, Monticello, Utah

Provided by Taste of Home

Categories     Dinner

Time 45m

Yield 12 servings.

Number Of Ingredients 11

1-1/2 cups cooked long grain rice
1 package (8 ounces) imitation crabmeat
2 tablespoons cream cheese, softened
2 tablespoons butter, melted
2 garlic cloves, minced
1/2 teaspoon each dried basil, marjoram, oregano, thyme and rosemary, crushed
1/2 teaspoon celery seed, crushed
12 salmon fillets (8 ounces each and 1-1/2 inches thick)
3 tablespoons olive oil
2 teaspoons dill weed
1-1/2 teaspoons salt

Steps:

  • Preheat oven to 400°. In a large bowl, combine rice, crab, cream cheese, butter, garlic, basil, marjoram, oregano, thyme, rosemary and celery seed., Cut a pocket horizontally in each fillet to within 1/2 in. of opposite side. Fill with stuffing mixture; secure with toothpicks. Place salmon on 2 greased 15x10x1-in. baking pans. Brush with oil; sprinkle with dill and salt., Bake 18-22 minutes or until fish just begins to flake easily with a fork. Discard toothpicks before serving.

Nutrition Facts : Calories 454 calories, Fat 27g fat (6g saturated fat), Cholesterol 123mg cholesterol, Sodium 537mg sodium, Carbohydrate 9g carbohydrate (0 sugars, Fiber 0 fiber), Protein 41g protein.

STUFFED SALMON



Stuffed Salmon image

Yummy stuffed salmon. Best serve with some steamed asparagus and baby carrots. Pair with Chardonnay.

Provided by pchow98

Time 45m

Yield 2

Number Of Ingredients 10

2 teaspoons olive oil, divided, or as needed
¼ cup chopped onion, or more to taste
½ (8 ounce) package cream cheese
¼ cup crumbled blue cheese
1 cup chopped fresh spinach
1 tablespoon dry bread crumbs
1 clove garlic, minced, or to taste
salt and ground black pepper to taste
1 (8 ounce) salmon fillet
1 teaspoon lemon juice, or to taste

Steps:

  • Heat 1 teaspoon oil in a skillet over medium heat; stir in onion. Cook and stir until the onion has softened and turned translucent, about 5 minutes. Remove from the heat and transfer to a bowl.
  • Combine cream cheese and blue cheese in a microwave-safe bowl. Heat on high for 25 seconds.
  • Add cheese mixture, spinach, bread crumbs, garlic, salt, and pepper to the onions; mix until well combined. Put stuffing in the freezer until chilled, 15 to 20 minutes.
  • Preheat the oven to 350 degrees F (175 degrees C). Line a baking dish with parchment paper.
  • Cut salmon into 2 portions. Slice each portion in half, leaving a connecting point at one side.
  • Heat remaining oil in a skillet over medium heat. Add salmon and fry until colored a bit, about 15 seconds per side. Transfer salmon to the prepared baking dish.
  • Take stuffing out of the freezer and make into 2 balls. Put 1 ball into each salmon portion.
  • Bake in the preheated oven until fish flakes easily with a fork, 15 to 17 minutes. Garnish with lemon juice.

Nutrition Facts : Calories 446.2 calories, Carbohydrate 7.4 g, Cholesterol 122.4 mg, Fat 33.2 g, Fiber 0.9 g, Protein 29.6 g, SaturatedFat 17.1 g, Sodium 489.3 mg, Sugar 1.4 g

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