Salmon With Rice Stuffing Recipes

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:

• Heat butter in a large saucepan over medium heat. Stir in onion; cook and stir until the onion has softened and turned translucent, about 5 minutes. Add water, dill weed, poultry seasoning, parsley, ground black pepper, chicken bouillon, and rice; bring to a boil. Reduce heat to medium-low, cover, and simmer until water is absorbed and rice is just slightly undercooked, 12 to 14 minutes. Stir, taste, and adjust seasonings if desired. Cool completely before using to stuff a chicken.

Steps:

• Saute celery, onions, garlic, and margarine till translucent.
• Add shrimp and crab and cook 1-2 more minutes.
• Stir in peppers, boil, and salt.
• fold in croutons and bread crumbs.
• Lay out the salmon and squeeze the lemon over the top and lightly salt.
• Place 1/2 of stuffing in the middle of each salmon.
• Roll the salmon up and tie w/ kitchen string.
• Place in a baking dish and cook at 425° for about 25 minutes. Watch carefully and do not over cook or it will be dry.
• If you've cooked it with the scales still on, simply peel them off easily after removing from oven.

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:

• 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:

• 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:

• 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:

• Preheat oven to 325°F.
• Dredge the salmon in flour, using more as needed to ensure even coverage.
• In a medium mixing bowl, combine crumbed bread, butter, onions, and the parsley and mix evenly.
• Stuff the cavity of the salmon with bread mixture, then close with toothpicks.
• In a baking dish large enough for the salmon to rest flat, lay half the bacon evenly on the bottom.
• Place the salmon on top of the bacon, and then place remaining bacon evenly over the salmon.
• Squeeze lemon juice evenly over the salmon.
• Bake 1 hour to 1 1/2 hour, depending on size of salmon (5 lb about 1 hour and fifteen minutes).
• Remove from oven and take out toothpicks.
• Cut salmon crosswise into about 2 inch pieces.

Steps:

• Remove head and tail from salmon if desired. Sprinkle the cavity with 1 teaspoon each salt and pepper. , In a large bowl, combine the stuffing cubes, carrots, mushrooms, onion, parsley, 1/4 cup butter, egg substitute, 4-1/2 teaspoons lemon juice, garlic and remaining salt and pepper; stuff cavity. Secure with metal skewers. Drizzle salmon with oil. Moisten a paper towel with cooking oil; using long-handled tongs, lightly coat the grill rack., Prepare grill for indirect heat using a drip pan. Place salmon over drip pan and grill, covered, over indirect medium heat for 40-50 minutes or until fish flakes easily with a fork and a thermometer reads 165° for stuffing., In a small bowl, combine remaining butter and lemon juice. Serve with salmon.,