Rice Stuffed Salmon Recipes

20 EASY WAYS TO MAKE SALMON AND RICE

Steps:

• Select your favorite recipe.
• Organize all the required ingredients.
• Prep a salmon and rice dish in 30 minutes or less!

RICE STUFFED SALMON

Steps:

• 1. prepare the rice first- following the directions on the box. Usually it says to toast the rice in a couple tbsp of butter and then add 2 cups of water and simmer for about 20 minutes.
• 2. While the rice is simmering, rinse the salmon and slice it lengthwse to create a picket for the rice. Make the cut close to the skin
• 3. Stuff an overabundance of rice into the salmon and put skin side down on an oiled cookie sheet.
• 4. Add the seasonings to the salmon- salt, pepper, garlic and put either on the bottom shelf on your oven while on broil, or on the top shelf in a 500 degree oven. I cook it for about 12-15 minutes until the top starts to brown and the skin is sizzling.
• 5. After you take the fish out of the oven, squeeze 1/2 of the lemon on each piece and serve. You really don't need a side for theis either since you have the rice inside.

SEAFOOD-STUFFED SALMON FILLETS

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.

LEMON-RICE STUFFED SALMON

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

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.

STUFFED SALMON WITH SHRIMP AND CRAB

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.