Rice Stuffed Salmon
PinchedtimesGrocery ListAdd this recipe to your Grocery List PrintPrint this recipe and money-saving coupons PhotoShare a photo you've taken of this recipe RateRate this recipe & leave a comment or review
|2||salmon fillets with skin on, 1/3lb pieces|
|1 box||generic, garlic/chicken flavored rice|
|1 tsp||coarse salt(tastes best but other salt is fine)|
|1 tsp||fresh ground pepper|
|1 tsp||garlic powder or minced garlic|
Phoenix, AZ (pop. 1.4M)
Member Since Dec 2011
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!
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.
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
Stuff an overabundance of rice into the salmon and put skin side down on an oiled cookie sheet.
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.
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.