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Serves/Makes: 6 - 8

Ingredients:

• 1 (approximately 4-pound / 2-kg) salmon trout, cleaned
• 2 lemons

How to cook:

• Rinse salmon trout under cold running water.
• Well wipe dry the inside and the outside of the fish set aside.
• Cut 1 lemon into thin slices.
• Layer half of lemon slices inside salmon trout, top with stuffing and then with remaining lemon slices.
• Grease a thick, large sheet of al foil.
• Layer salmon trout onto al foil wrap and tightly seal salmon trout.
• Bake into a preheated 450°F (230°C) oven, 10 minutes per inch (2.5 cm) fish thickness, until fish flesh can easily be broken-up with a fork.
• Cut remaining lemon into 4 wedges serve, along with salmon trout.

Rice Stuffing Ingredients:

• 3 tablespoons (45 g) butter
• 1/2 cup (125 mL) green onions, sliced
• 2 cups (500 mL) boiled rice
• 1/3 cup (80 mL) freshly chopped parsley
• 1/2 teaspoon (2.5 mL) thyme
• 1/2 teaspoon (2.5 mL) salt
• Pepper, to taste

Rice Stuffing Preparation:

• In a fry pan, melt butter over medium heat.
• Soften green onion slices for 3 to 4 minutes.
• Immediately remove fry pan from heat.
• Mix in boiled rice, chopped parsley, thyme, salt and pepper.

This recipe for Salmon Trout Stuffed with Rice serves/makes: 6 - 8

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Main Ingredient: Trout
Preparation Method: Baked