Recipe for Barbecued Stuffed Salmon


1 cup dry white wine
1/2 cup lemon juice
1 medium medium onion chopped
2 cloves garlic, minced
1 teaspoon ginger
1/2 teaspoon thyme
1 teaspoon salt
1/4 teaspoon tobasco sauce
1 salmon (about 5 1/2 lb.)
1 cup cooked rice (mixed brown & long gra; in)
1/4 cup chopped green onion



In a small saucepan, combine the first nine ingredients for marinade; bringing to boil. Pour into a large shallow pan; cool. Clean the salmon; remove head and tail; wash inside and out. Score the salmon to make several 1/4 in. deep cuts diagonally in the skin. Place in the marinade, turning to moisten both sides. Refrigerate, covered, 6 hrs, turning occasionally. Remove salmon from marinade; pat dry with paper towels. Reserve marinade. Mix rice and green onions. Loosely fill the salmon with rice mixture, closing opening with skewers and kitchen cord. Over coals on a barbecue or under a broiler in a stove, broil salmon 4 in. from heat about 15 minutes a side, brushing frequently with reserved marinade, or until salmon is lightly browned and flakes easily.

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