Main Ingredients:

See below ingredients and instructions of the recipe

Cooking Preparation of the Recipe:

3 lb To 3 1/2 lb whole salmon, Water
-cleaned and scaled 2 tb Currants
Salt and pepper 1 ts Onion salt
1 ts Cumin seeds 2 tb Fresh chopped dill
1 c Long grain rice 2 tb Fresh chopped parsley
2 tb Lemon juice 2 ts Lemon zest

Remove head, tail, and de-bone if desired. Sprinkle the salt and
pepper inside the cavity. In medium saucepan, heat cumin seeds over
low heat until aromatic, about 1 minute. Add the rice, lemon juice
mixed with water to measure 2 cups, the currants and onion salt.
Simmer for about 20 minutes. Let stand for about 5 minutes and fluff
with fork. Add dill, parsley and lemon zest to the cooked rice and
mix well. Fill the salmon with the rice stuffing. Wrap securely in
buttered foil. Bake for 10 minutes per pound at 450F, plus an
additional 10 minutes. Makes about 6 servings.

Origin: Appeal, Magazine by Overwaitea, Winter 1995.
Shared by: Sharon Stevens, Dec/95.

Submitted By SHARON STEVENS On 12-09-95

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