Rice stuffed salmon with currants and cumin

1 servings

Ingredients

Quantity Ingredient
3 pounds To 3 1/2 lb whole salmon, cleaned and scaled
Salt and pepper
1 teaspoon Cumin seeds
1 cup Long grain rice
2 tablespoons Lemon juice
Water
2 tablespoons Currants
1 teaspoon Onion salt
2 tablespoons Fresh chopped dill
2 tablespoons Fresh chopped parsley
2 teaspoons Lemon zest

Directions

Remove head, tail, and de-bone if desired. Sprinkle the salt and pepper inside the cavity. In medium saucepan, heat cumin seeds over low heat until aromatic, about 1 minute. Add the rice, lemon juice mixed with water to measure 2 cups, the currants and onion salt.

Simmer for about 20 minutes. Let stand for about 5 minutes and fluff with fork. Add dill, parsley and lemon zest to the cooked rice and mix well. Fill the salmon with the rice stuffing. Wrap securely in buttered foil. Bake for 10 minutes per pound at 450F, plus an additional 10 minutes. Makes about 6 servings.

Origin: Appeal, Magazine by Overwaitea, Winter 1995.

Shared by: Sharon Stevens, Dec/95.

Submitted By SHARON STEVENS On 12-09-95

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