Wild Rice Stuffed Salmon
|Hickory chips||1 Cup (16 tbs)|
|Chicken broth||2 Cup (32 tbs)|
|Chopped onion||3⁄4 Cup (12 tbs)|
|Wild rice||1 Cup (16 tbs), rinsed|
|Snipped parsley||1 Tablespoon|
|Dressed salmon||6 Pound|
|Butter||1 Tablespoon, melted|
Soak the hickory chips in enough water to cover about 1 hour before grilling.
In saucepan combine chicken broth and onion; bring to boiling.
Add wild rice to saucepan and reduce heat.
Cover; simmer till the liquid is absorbed, about 40 minutes.
Stir in the 1 tablespoon butter and snipped parsley.
Spoon stuffing into cavity of salmon; skewer or tie.
In covered grill arrange slow coals around edge of the grill.
Sprinkle some of the dampened chips generously over coals.
Center foil pan on grill, not directly over coals.
Place fish in foil pan.
Close the grill hood.
Grill till fish flakes easily when tested with a fork, 1 1/4 to 1 1/2 hours.
Brush fish occasionally with melted butter.
Sprinkle the hickory chips over coals every 20 minutes