Whole Salmon With Lemon-Rice Stuffing

Course : Salmon
Serves: 16
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2 teaspoons olive oil
1 cup finely chopped onion
1 cup sliced fresh mushrooms
1 cup long-grain rice -- uncooked
1/2 teaspoon salt -- divided
1/4 teaspoon pepper
3 cups hot water
1 tablespoon grated lemon rind
2 teaspoons finely chopped fresh oregano
3 tablespoons fresh lemon juice
1 large dressed salmon -- (4-3/4-pound)
6 slices lemon slices -- (optional)
1 bunch fresh oregano sprigs -- (optional)

Preparation / Directions:

Heat oil in a large saucepan over medium heat until hot. Add onion and mushrooms; sauté 3 minutes or until tender. Add rice, 1/4 teaspoon salt, and pepper; sauté 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).

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