Best 4 Lemon Rice Stuffed Salmon Recipes
Indulge in a culinary journey with our exquisite Lemon Rice Stuffed Salmon, a dish that tantalizes taste buds with its vibrant flavors and textures. This delectable recipe combines the zesty brightness of lemon with the rich, flaky texture of salmon, creating a harmonious balance in every bite.
Complementing the main course, we offer a medley of tantalizing side dishes to elevate your dining experience. Delight in the vibrant flavors of Lemon Herb Roasted Vegetables, where fresh vegetables are tossed in a zesty lemon-herb marinade and roasted to perfection. For a refreshing contrast, prepare the tangy Lemon Caper Sauce, a delectable blend of lemon juice, capers, and fresh herbs that adds a burst of brightness to your meal.
As an appetizer or light lunch option, try our refreshing Lemon Rice Salad, a vibrant combination of fluffy rice, tangy lemon dressing, and an array of colorful vegetables. Our zesty Lemon Vinaigrette Dressing adds a delightful finishing touch to any salad, with its perfect balance of acidity and sweetness.
Explore the diverse flavors of Lemon Rice Soup, a comforting dish that combines the essence of lemon with aromatic herbs and tender rice. Enjoy the rich and creamy texture of our indulgent Lemon Butter Sauce, perfect for drizzling over fish, chicken, or vegetables.
Embark on a culinary adventure with our collection of lemon-infused recipes, each one a testament to the versatility and vibrancy of this citrus fruit.
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.
WHOLE SALMON WITH LEMON-RICE STUFFING
Steps:
- Heat oil in a large saucepan over medium heat until hot. Add onion and mushrooms; saute 3 minutes or until tender. Add rice, 1/4 teaspoon salt, and pepper; saute 1 minute. Add 3 cups hot water, lemon rind, and oregano; cover, reduce heat, and simmer 12 minutes or until liquid is absorbed. Remove from heat; add lemon juice, and fluff with a fork. Set aside. Place fish on a 25 x 18-inch sheet of heavy-duty aluminum foil; sprinkle inside of fish with remaining 1/4 teaspoon salt. Stuff rice mixture into fish cavity; spoon remaining rice mixture onto foil. Wrap foil around rice mixture; pleat and crimp edges of foil to form a tray. Place rack on grill prepared for indirect heat (see note at end of recipe). Place foil-wrapped fish on unheated side of grill. Cover with grill lid, and cook 1 hour or until fish flakes easily when tested with a fork. (Do not turn fish). Yield: 16 servings (serving size: 3 ounces fish and 1/4 cup rice). Per serving: 48 Calories; 1g Fat (15% calories from fat); 1g Protein; 9g Carbohydrate; 3mg Cholesterol; 73mg Sodium Serving Ideas : Garnish with lemon slices and oregano sprigs, if desired. NOTES : For indirect heat, follow manufacturers instructions for gas grills with dual controls, and ignite only one side of grill. Place fish on the other side of the grill, close the lid, and start cooking. When using a charcoal grill, bank the charcoal to one side of grill, and ignite at 2-inch intervals. Once the coals are coated with a gray ash, place fish on the grill on opposite side from charcoal. Cover with the grill lid, and start cooking. To serve, remove fish and rice mixture from foil, and arrange on a serving platter. Remove skin from top side of fish; discard skin. Recipe by: Cooking Light, June 1994, page 85 Posted to MC-Recipe Digest V1 #395 by [email protected] on Jan 28, 1997.
Nutrition Facts : Calories 88 calories, Fat 0.9851723435286 g, Carbohydrate 14.671485234567 g, Cholesterol 10.335 mg, Fiber 1.0704413995995 g, Protein 5.438401171893 g, SaturatedFat 0.1727982812194 g, ServingSize 1 1 Serving (137g), Sodium 17.4876093750675 mg, Sugar 13.6010438349675 g, TransFat 0.159594843745839 g
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.
SALMON FILLETS WITH LEMON RICE
A quick supper or great for entertaining
Provided by dianewalkermcalley
Time 25m
Yield Serves 4
Number Of Ingredients 15
Steps:
- For the rice, rinse under cold running water. Bring the lemon rind, juice and stock to the boil in a saucepan. Add the rice and tomatoes and simmer for approx 12-15 mins. Season with plenty of black pepper if you like. Becareful not to let it boil dry, stir frequently.
- Meanwhile mix the parsley, lemon rind and chilli flakes together and press on to the top of the salmon fillets. Pre head the grill to a medium heat. Then drizzle with the oil and cook the fillets.
- Just before the rice is ready, stir in the red onion, parsley, sweetcorn and peas. Warm these through. At this point add the feta to the top of the fillets and grill until golden in colour.
- Remove the rice from the heat and stir in the creme fraiche.
- Spoon the rice mixture on to plates and top with the salmon fillets
Tips:
- Choose the freshest salmon fillets you can find: Look for fillets that are firm and have a bright pink color. Avoid fillets that are slimy or have a grayish tint.
- Use high-quality ingredients: The better the ingredients you use, the better your dish will taste. Use fresh lemon juice, flavorful rice, and a variety of herbs and spices.
- Don't overcook the salmon: Salmon is a delicate fish that can easily be overcooked. Cook it until it is just opaque in the center, about 5-7 minutes per side.
- Let the salmon rest before serving: This will help the juices to redistribute throughout the fish, resulting in a more flavorful and moist dish.
- Serve the salmon with a variety of sides: Lemon rice, roasted vegetables, and a green salad are all great options.
Conclusion:
Lemon rice stuffed salmon is a delicious and elegant dish that is perfect for a special occasion or a weeknight meal. It is easy to make and can be tailored to your own taste preferences. With its bright flavors and healthy ingredients, lemon rice stuffed salmon is a surefire hit.
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