Salmon with Rice Stuffing

Delight your taste buds with this elegant and flavorful Salmon with Rice Stuffing, a dish that’s as stunning to serve as it is simple to prepare. Perfectly baked salmon fillet is elevated with a hearty stuffing made from fluffy rice, fragrant sautéed onion, celery, and garlic, fresh parsley, and a hint of zesty lemon juice. The addition of panko breadcrumbs gives the stuffing a delicate, satisfying crunch, while chicken or vegetable stock infuses every bite with savory depth. With just 20 minutes of prep time and a short stint in the oven, this impressive one-dish entree is ideal for family dinners or special occasions. Serve it warm with a sprinkle of parsley or fresh lemon wedges for a truly unforgettable meal. Keywords: baked salmon, rice stuffing, easy salmon recipe, stuffed salmon recipe, dinner ideas.

Nutriscore Rating: 66/100

Prep Time:20 mins

Cook Time:35 mins

Total Time:55 mins

Servings: 4

Ingredients

• 1 piece Salmon fillet (whole, about 2 pounds)
• 2 tablespoons Olive oil
• 2 teaspoons Salt
• 1 teaspoon Black pepper
• 2 cups Cooked white or brown rice
• 2 tablespoons Unsalted butter
• 1 medium Yellow onion (finely chopped)
• 2 stalks Celery stalks (finely chopped)
• 2 cloves Garlic (minced)
• 2 tablespoons Fresh parsley (chopped)
• 1 teaspoon Dried thyme
• 1 tablespoon Lemon juice
• 1 cup Chicken or vegetable stock
• 1 cup Panko breadcrumbs

Directions

Step 1

Preheat your oven to 375°F (190°C) and line a large baking sheet with parchment paper or foil.

Step 2

Rinse the salmon fillet under cold water and pat it dry with paper towels. Season both sides with 1 teaspoon of salt and 1/2 teaspoon of black pepper. Set aside.

Step 3

Heat a large skillet over medium heat and add the butter. Once melted, sauté the chopped onion and celery for 3-4 minutes until softened.

Step 4

Add the minced garlic and cook for 1 minute until fragrant.

Step 5

Stir in the cooked rice, parsley, dried thyme, lemon juice, and chicken or vegetable stock. Mix everything thoroughly and let it cook for 2-3 minutes until the liquid is mostly absorbed.

Step 6

Remove the skillet from heat and stir in the panko breadcrumbs. Season the stuffing with the remaining 1 teaspoon of salt and 1/2 teaspoon of black pepper. Let the mixture cool slightly.

Step 7

Lay the salmon skin-side down on the baking sheet. Gently cut a pocket into the fillet by slicing it lengthwise down the center, being careful not to cut through to the bottom.

Step 8

Stuff the pocket generously with the prepared rice mixture, pressing it gently to fill it evenly.

Step 9

Drizzle the salmon with olive oil and transfer the baking sheet to the oven.

Step 10

Bake for 25-30 minutes, or until the salmon is cooked through and flakes easily with a fork.

Step 11

Remove the salmon from the oven and allow it to rest for 5 minutes before slicing and serving.

Step 12

Garnish with extra chopped parsley or a few lemon wedges, if desired, and serve warm.

Nutrition Facts

Serving size	(1433.2g)

Amount per serving	% Daily Value*
Calories	2296.6

Total Fat 126.0g	0%
Saturated Fat 34.0g	0%
Polyunsaturated Fat 2.7g
Cholesterol 362.0mg	0%
Sodium 6103.6mg	0%
Total Carbohydrate 171.3g	0%
Dietary Fiber 7.9g	0%
Total Sugars 11.2g
Protein 112.4g	0%

Vitamin D 1000.0IU	0%
Calcium 222.9mg	0%
Iron 10.5mg	0%
Potassium 2303.0mg	0%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 50.0%

Protein: 19.8%

Carbs: 30.2%