Rice And Raisin Stuffed Salmon
|Dried porcini mushrooms/Dried oyster mushrooms||8|
|Chopped onion||1⁄2 Cup (8 tbs)|
|Garlic||1 Clove (5 gm), minced|
|Regular brown rice||1 1⁄4 Cup (20 tbs)|
|Wild rice||1⁄3 Cup (5.33 tbs), rinsed and drained|
|Chicken broth||3 1⁄2 Cup (56 tbs)|
|Snipped fresh thyme/1 teaspoon dried thyme leaves||2 Tablespoon|
|Light raisins||1⁄2 Cup (8 tbs)|
|Whole dressed salmon||4 Pound (With Tail, 1 Salmon, 3 1/2 To 4 Pound)|
|Olive oil/Vegetable oil||1 Tablespoon|
For stuffing: In small bowl cover dried mushrooms with warm water.
Let stand 30 minutes.
Drain well and chop mushrooms.
Meanwhile, in large saucepan saute onion and garlic in margarine until onion is tender.
Add brown rice and wild rice.
Cook and stir 2 minutes more.
Stir chicken broth, thyme and pepper into rice mixture.
Heat to boiling; reduce heat.
Cover and simmer 40 to 45 minutes or until rice is tender.
Stir in raisins and dried mushrooms.
Fill fish cavity with 1 cup stuffing.
Tie or skewer fish closed.
Place stuffed fish on greased rack in large shallow baking pan.
(If necessary, trim tail to fit.) Brush outside of fish with olive oil.
Spoon remaining stuffing into ungreased 1 1/2-quart casserole; cover casserole.
Bake fish on rack #2 offset and stuffing in casserole on rack #3 in 350°F convection oven 45 to 50 minutes (or bake fish and stuffing in casserole in preheated 350°F radiant bake oven 50 to 60 minutes) or until fish just flakes easily with a fork.
Garnish fish with dill and lemon peel strips, if desired.