Use for stuffing a whole salmon, barbecued, or baked.

Serves 6

1/4 cup butter
1/2 cup onion, chopped
1/2 cup celery, chopped
3 cups cooked white rice
1 teaspoon grated lemon rind
1 tablespoon lemon juice
1/3 cup slivered almonds, toasted

PREPARATION
In a large saucepan, melt the butter and cook the onion and celery over medium heat until tender. Stir in the cooked rice, lemon rind, lemon juice, and almonds. Mix well.
Use about 1 cup to stuff the salmon.
Heat the remaining stuffing to be served with the salmon.

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