Best 4 Salmon With Rice Stuffing Recipes
**Savory and Indulgent: A Culinary Journey with Salmon and Rice Stuffing**
Embark on a delightful culinary adventure with this delectable dish of Salmon with Rice Stuffing. This recipe is a harmonious blend of flavors and textures, showcasing the richness of salmon and the heartiness of rice. Whether you're a seasoned cook or a novice in the kitchen, this comprehensive guide will lead you through every step of the process, ensuring a successful and satisfying meal. Along with the main recipe, we'll also explore variations and additional recipes that offer unique twists on this classic dish. Prepare to tantalize your taste buds and impress your family and friends with this culinary masterpiece.
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 CRABMEAT AND RICE BLEND STUFFING
This is a simple, quick and delicious somewhat fancy dinner, suitable for company. I confess to using off-the-shelf products to make preparation easier.
Provided by Doug Mc
Categories Brown Rice
Time 30m
Yield 2-4 fillets, 2-4 serving(s)
Number Of Ingredients 10
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!
Nutrition Facts : Calories 684.2, Fat 16.1, SaturatedFat 2.8, Cholesterol 138.2, Sodium 883.1, Carbohydrate 65.6, Fiber 1.6, Sugar 4.2, Protein 65
GRILLED STUFFED SALMON
"For years, my husband worked for the U.S. Fish and Wildlife Service-so I've prepared fish all kinds of different ways. This variation of stuffed salmon gets high marks from my family." -Cathie Beard, Philomath, Oregon
Provided by Taste of Home
Categories Dinner
Time 1h10m
Yield 12 servings.
Number Of Ingredients 13
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.,
Nutrition Facts : Calories 723 calories, Fat 47g fat (14g saturated fat), Cholesterol 209mg cholesterol, Sodium 795mg sodium, Carbohydrate 10g carbohydrate (2g sugars, Fiber 1g fiber), Protein 63g protein.
ROASTED SALMON WITH MISO RICE AND GINGER-SCALLION VINAIGRETTE
This simple weeknight meal makes great use of pantry staples to create complex flavors with minimal work. Miso is often used to flavor soups or sauces, and here, it is added to raw rice before cooking, which results in a delightfully sticky, savory steamed rice. Fragrant and nutty basmati is called for, but any long-grain rice will work. Shredded cabbage brings freshness and crunch to the finished dish, but use whatever crispy vegetable you have on hand: shredded brussels sprouts, carrots, snap peas, radishes and iceberg lettuce are all great options. For a heftier meal, add some canned chickpeas, white beans or black beans. To finish, the vibrant tang of the bright ginger-scallion vinaigrette balances the richness of the roasted salmon.
Provided by Kay Chun
Categories dinner, lunch, weeknight, grains and rice, seafood, main course
Time 30m
Yield 4 servings
Number Of Ingredients 11
Steps:
- Heat oven to 425 degrees. In a medium saucepan, whisk miso with 2 1/4 cups water until dissolved. Stir in rice and bring to a boil. Cover, reduce heat to low and cook until all of the liquid is absorbed and rice is tender, about 15 minutes. Remove from heat and let stand for 5 minutes. Fluff rice with a fork (it will be a little sticky).
- On a rimmed baking sheet, rub salmon all over with olive oil, season with salt and pepper and arrange skin-side up. Roast until fish is just opaque and cooked to medium, 8 to 10 minutes.
- In a small bowl, combine soy sauce, scallions, vinegar and ginger, and season with salt and pepper.
- Divide miso rice and cabbage among bowls. Top with salmon, ginger-scallion vinaigrette and sesame oil.
Tips:
- For the best results, use fresh salmon fillets that are about 6 ounces each and 1 inch thick.
- To make the stuffing, you can use any type of cooked rice, but brown rice or wild rice would be a healthier choice.
- If you don't have any fresh herbs, you can use 1/2 teaspoon of dried thyme or oregano instead.
- To prevent the salmon from drying out, wrap it in foil before baking.
- Serve the salmon with roasted vegetables or a salad for a complete meal.
Conclusion:
This recipe for salmon with rice stuffing is a delicious and easy way to enjoy this healthy fish. The salmon is cooked to perfection and the stuffing is flavorful and moist. This dish is perfect for a weeknight meal or a special occasion. If you're looking for a new way to cook salmon, I highly recommend trying this recipe.
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