Rice Stuffed Salmon Recipes

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.

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.

Steps:

• For the crab cake mix: Gently mix the crab meat with the mayonnaise, lemon juice, mustard, seafood seasoning and Worcestershire sauce in a large bowl. Form four 4-ounce crab cakes.
• Preheat the oven to 475 degrees F.
• For the salmon: Make a small vertical pocket in each piece of salmon. Place a slice of Brie on the bottom of the pocket, top with 1 crab cake and another slice of Brie.
• Place the salmon in a large baking dish and add enough water to reach one-quarter of the way up the side of the salmon. Bake until pale and cooked through, 12 to 15 minutes.
• For the asparagus and sauce: Bring a large pot of salted water to a boil. Cook the asparagus just until crisp tender and bright green. Drain and plunge into an ice bath to stop the cooking.
• Put the vinegar and shallots in a saute pan and cook over medium heat until vigorously bubbling and reduced by three-quarters, about 2 minutes. Add a pinch salt and pepper, reduce the heat to low and slowly stir in the butter. If the sauce is too thin, continue to simmer over very low heat until desired thickness.
• In a second saute pan, heat the oil over medium-high heat until hot. Add the asparagus, season with salt and pepper and cook until warmed through. (The asparagus is already cooked so don't saute it too long.)
• Serve the salmon and asparagus over wild rice. Spoon over the sauce.

Steps:

• Preheat the oven to 350 degrees F (175 degrees C). Lightly spray a sheet pan with cooking spray.
• Cut a slit through the middle of each salmon fillet, about 2/3 the length of the fillet. Set aside.
• Mix crab, shrimp, mushrooms, mayonnaise, Parmesan cheese, lemon juice, green onion, and bread crumbs together in a bowl.
• Shape 2/3 of the stuffing mixture into 2 large mounds on the prepared sheet pan. Spread open the fillets and place one over each mound. Fill in the top of the slits with remaining stuffing. Season each fillet with seafood seasoning.
• Bake in the preheated oven until salmon flakes easily with a fork and stuffing is hot, about 30 minutes.

Steps:

• Make a horizontal slice in the center of each salmon fillet but do not cut all the way through.
• Fill a large bowl with ice and cold water. Bring a large pot of lightly salted water to a boil. Add spinach and cook uncovered until tender, about 40 seconds. Drain in a colander and immediately immerse in ice water for several minutes to stop the cooking process. Drain thoroughly and transfer to a bowl.
• Add sun-dried tomatoes, artichokes, and feta cheese to the blanched spinach; mix to combine. Divide evenly and stuff into the salmon "pockets." Season fillets with garlic powder, salt, and pepper.
• Heat a cast iron skillet over medium heat. Place salmon fillets, skin-sides down, in the hot skillet and sear for 5 minutes. Gently flip and sear the other sides for 5 minutes. Flip again to finish cooking, about 5 minutes more.

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.

Steps:

• -------Stuffing----------.
• Combine rice and sour cream.
• Set aside.
• In a frypan melt butter.
• Add shallots and caramelize.
• Add wine and deglaze pan.
• Add apricots, let them plump up a bit and absorb some wine.
• Add walnuts allspice, cumin and dry mustard.
• Bring to bubble, simmer 2 or 3 minutes, while stirring.
• Add rice and sour cream mixture.
• Simmer just until rice and sour cream are heated.
• Stir well and set aside.
• I have made this stuffing with mushrooms instead of apricots (because I didn't have apricots around).
• It was almost as good.
• ---------Roast Salmon----------.
• Wash and scale salmon, remove fins.
• Dry thoroughly with paper towel.
• cut lemon in half and sprinkle juice of half lemon on inside of cavity.
• Sprinkle cavity with salt and pepper.
• Place the salmon on a large piece of heavy duty aluminum foil, set on a cookie sheet.
• Fill the cavity with stuffing.
• Any stuffing left over can be circled around the outside of the salmon.
• Sprinkle the top of the salmon with the juice of the 2nd half of lemon.
• Dot the top with butter.
• Wrap the aluminum foil tightly as if to freeze.
• Bake in 450°F oven for 45 minutes for a 5 or 6 lb roast or about 10 minutes per inch of thickness.
• If you would rather, omit lemon and replace with 1/2 cup of dry white wine.
• Drizzle 1/4 cup wine on cavity before stuffing and the other 1/4 cup over the stuffed fish- Dot with butter and wrap.

Steps:

• Preheat oven to 400°F Brush 2 Tbsp olive oil on bottom and sides of a 1.5 qt baking dish.
• Make a cut lengthwise on each filet, leave ½" uncut space on each side, and on the bottom; create a pocket by gently running tip of sharp knife under each flap and leave ½" space each side.
• In a medium bowl, combine crab meat, rice, butter, cream cheese, garlic and herbs (except salt and dill) well. Spoon filling into each filet pocket; creating a small mound at the top. Brush remaining olive oil onto salmon; sprinkle salt and dill over the salmon and place into baking dish.
• Bake for 20 minutes; check for doneness (thickest part of filet will flake) about 2 minutes before allotted cooking time.

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.

Steps:

• Portion the salmon, cutting off any very thin ends of the filet.
• Slash the salmon along the long axis down to but not through the skin.
• Cook the rice in the microwave per directions (60 sec.).
• Mix the rice, crabmeat, mayonnaise, parsley and chives.
• Place the salmon on a sheet pan on Silpat or parchment paper.
• Spread open the slash in the center of the salmon and press in the rice and crabmeat mixture, mounding it up above the fish fillet.
• Mix the corn syrup and lemon juice and lightly brush the exposed salmon flesh with the mixture.
• Sprinkle paprika over the stuffing in the center and dill over the salmon.
• Bake in a hot oven (400 degrees. F.) for about 20 minutes or until fish flakes easily.
• Serve with steamed asparagus--YUM!

Steps:

• Cut tops off peppers and remove seeds. Cook peppers in boiling water for 3-5 minutes or until crisp-tender. Drain and rinse in cold water; set aside., Broil salmon 4-6 in. from the heat for 4-5 minutes on each side or until fish flakes easily with a fork. Discard bones and skin. Flake fish with a fork; set aside., In a large skillet, combine the broth, leek, jalapenos, cilantro, Worcestershire sauce, tarragon, oregano, salt and pepper. Bring to a boil. Reduce heat; simmer, uncovered, for 10 minutes or until the liquid has evaporated., Stir in the hot rice, tartar sauce and sour cream. Fold in salmon. Spoon into peppers. Place in an ungreased shallow baking dish. Sprinkle with Parmesan cheese. , Cover and bake at 350° for 25-30 minutes or until peppers are tender and filling is hot.