Salmon With Rice Stuffing Recipes

GRANDMA'S SAUSAGE AND RICE STUFFING

Steps:

• Preheat the oven to 350˚ F. Heat 1 tablespoon olive oil in a large skillet over medium heat. Add the sausage and cook, breaking up the meat, until browned; remove with a slotted spoon to a large bowl. Add the remaining 1 tablespoon olive oil, then add the onion, beef and veal, season with a big pinch of salt and cook, stirring, until browned, about 10 minutes; add to the bowl with the sausage.
• Meanwhile, cook the rice according to the package directions until al dente. Combine the rice, meat mixture, mozzarella, Parmesan and chicken broth in a large bowl.
• Place the mixture in a 9-by-13-inch baking dish. Bake until the cheese is melted, about 20 minutes.

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.

SALMON WITH SEAFOOD STUFFING

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.

SALMON WITH CRABMEAT AND RICE BLEND STUFFING

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!