Barbecued stuffed salmon

Yield: 6 to 8 servi

Measure Ingredient
1 cup Dry White Wine
½ cup Lemon Juice
1 medium Medium onion chopped
2 Cloves Garlic, minced
1 teaspoon Ginger
½ teaspoon Thyme
1 teaspoon Salt
¼ teaspoon Tobasco sauce
1 Salmon (about 5 1/2 lb.)
1 cup Cooked rice (mixed brown & long grain)
¼ cup Chopped green onion


In a small saucepan, combine the first nine ingredients for marinade; bringing to boil. Pour into a large shallow pan; cool. Clean the salmon; remove head and tail; wash inside and out. Score the salmon to make several ¼ in. deep cuts diagonally in the skin. Place in the marinade, turning to moisten both sides. Refrigerate, covered, 6 hrs, turning occasionally. Remove salmon from marinade; pat dry with paper towels. Reserve marinade. Mix rice and green onions. Loosely fill the salmon with rice mixture, closing opening with skewers and kitchen cord. Over coals on a barbecue or under a broiler in a stove, broil salmon 4 in. from heat about 15 minutes a side, brushing frequently with reserved marinade, or until salmon is lightly browned and flakes easily.

Source/Author: This is British Columbia Recipes through the years Submitted By BOB SHIELLS On 12-04-94

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