Ingredients Jump to Instructions ↓

  1. 2 teaspoons 10ml Olive oil

  2. 1 cup 62g / 2 1/5oz Finely chopped onion

  3. 1 cup 237ml Sliced fresh mushrooms

  4. 1 cup 160g / 5.6oz Long-grain rice - uncooked

  5. 1/2 teaspoon 2 1/2ml Salt - divided

  6. 1/4 teaspoon 1 1/3ml Pepper

  7. 3 cups 711ml Hot water

  8. 1 tablespoon 15ml Grated lemon rind

  9. 2 teaspoons 10ml Finely chopped fresh oregano

  10. 3 tablespoons 45ml Fresh lemon juice

  11. 1 Dressed salmon - (4-3/4-pound)

  12. Lemon slices -

  13. Fresh oregano sprigs -

Instructions Jump to Ingredients ↑

  1. Heat oil in a large saucepan over medium heat until hot. Add onion and mushrooms; saute 3 minutes or until tender. Add rice, 1/4 teaspoon salt, and pepper; saute 1 minute. Add 3 cups hot water, lemon rind, and oregano; cover, reduce heat, and simmer 12 minutes or until liquid is absorbed. Remove from heat; add lemon juice, and fluff with a fork. Set aside.

  2. Place fish on a 25 x 18-inch sheet of heavy-duty aluminum foil; sprinkle inside of fish with remaining 1/4 teaspoon salt. Stuff rice mixture into fish cavity; spoon remaining rice mixture onto foil. Wrap foil around rice mixture; pleat and crimp edges of foil to form a tray.

  3. Place rack on grill prepared for indirect heat (see note at end of recipe).

  4. Place foil-wrapped fish on unheated side of grill. Cover with grill lid, and cook 1 hour or until fish flakes easily when tested with a fork. (Do not turn fish). Yield: 16 servings (serving size: 3 ounces fish and 1/4 cup rice).


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