SEAFOOD-STUFFED SALMON FILLETS
You could get stuffed salmon from a big-box store, but my fillets are loaded with flavor from crab, cream cheese and savory herbs. We love them. -Mary Cokenour, Monticello, Utah
Provided by Taste of Home
Categories Dinner
Time 45m
Yield 12 servings.
Number Of Ingredients 11
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.
Nutrition Facts : Calories 454 calories, Fat 27g fat (6g saturated fat), Cholesterol 123mg cholesterol, Sodium 537mg sodium, Carbohydrate 9g carbohydrate (0 sugars, Fiber 0 fiber), Protein 41g protein.
RICE STUFFED SALMON
My boyfriend likes to shout out random ingredients in the house and then expects an awesome dinner to follow... this is a creation I came up one night before he had a loooong run in the morning. It's very filling and minus the sodium in the rice, it's very healthy too!
Provided by Ashley Burnam
Categories Other Main Dishes
Time 1h
Number Of Ingredients 6
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.
SALMON WITH RICE STUFFING
The base for this recipe comes from "Enjoy- More Recipes from the Best of Bridge" but I've given you my adaptation of it. You can also do this on the BBQ. It is a very tasty fish recipe and I hope you'll enjoy it.
Provided by Ranikabani
Categories Weeknight
Time 1h5m
Yield 1 stuffed fish
Number Of Ingredients 16
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.
LEMON-RICE STUFFED SALMON
Make and share this Lemon-Rice Stuffed Salmon recipe from Food.com.
Provided by lazyme
Categories < 60 Mins
Time 55m
Yield 8 serving(s)
Number Of Ingredients 15
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.
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