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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.
