Recipe for Barbecued Stuffed Salmon

Ingredients

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

Instructions

Instructions:

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.





African American Indian Appetizers Australian Barbeque
Beef Bread British Cajun Creole Cakes
Canadian Candy Casseroles Chiken Chinese
Cookies Desserts Drinks Dutch Eastern European
Filipino Fish French German Greek
Holiday Indian Irish Italian Japanese
Jewish Korean Lamb Low fat Mexican
Misc Unsorted Oriental Pakistani PanCakes Pasta
Pies Pork Russian Salads Sandwich
Sauces Seafood Soups South American Thai
Turkey Turkish Veal Vegetables Vegetarian
You need the BEST Dedicated or Virtual SERVER for LESS money? Just click here