Rice Stuffed Salmon
By Ashley Burnam MissAshley
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!
salmon fillets with skin on, 1/3lb pieces
generic, garlic/chicken flavored rice
coarse salt(tastes best but other salt is fine)
fresh ground pepper
garlic powder or minced garlic
1prepare 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.
2While 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
4Add 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.