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