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Wild Rice Stuffed Salmon's picture
  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
  Butter/Margarine 1 Tablespoon
  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.
Drain chips.
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

Recipe Summary

Main Dish

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Nutrition Rank

Nutrition Facts

Serving size

Calories 775 Calories from Fat 502

% Daily Value*

Total Fat 56 g85.9%

Saturated Fat 13.7 g68.4%

Trans Fat 0 g

Cholesterol 232.2 mg77.4%

Sodium 2824.5 mg117.7%

Total Carbohydrates 16 g5.3%

Dietary Fiber 1.1 g4.3%

Sugars 5.1 g

Protein 52 g103.8%

Vitamin A 3.4% Vitamin C 4%

Calcium 0.8% Iron 2.1%

*Based on a 2000 Calorie diet

Wild Rice Stuffed Salmon Recipe