Serves 6 to 8

for stuffing:
1 cup wild rice, rinsed
1/2 teaspoon salt
2 tablespoons butter
1 cup fresh mushrooms, chopped
1/2 cup onion, chopped
1 clove garlic, minced
1/2 cup almonds, slivered
1 teaspoon thyme, dry
1/2 teaspoon sage, dry
1/4 teaspoon pepper, ground
1 tablespoon lemon juice

1-5 pound salmon, whole
1 tablespoon lemon juice
1/2 teaspoon salt
1 tablespoon butter, melted
8 lemon wedges

PREPARATION
Preheat the oven to 425 degrees.
In a saucepan, combine 2 cups of cold water, the wild rice, and salt. Cover and bring to boil. Reduce heat, and simmer rice for 30 minutes, or until rice is tender, and no moisture remains. Transfer to a mixing bowl, and let cool.
Melt butter in a skillet; add mushrooms, onion, garlic, almonds, thyme, sage, and pepper. Cook until onions are tender. Add to rice along with the lemon juice.
Wash and rinse the salmon. Wipe cavity, and brush with lemon juice. Sprinkle with salt. Place on a rimmed baking sheet.
Fill cavity with stuffing. Reserve any leftover in a baking dish. Cover. Arrange the stuffed salmon in a "swimming position". Brush the fish with melted butter. Measure the salmon across at its thickest part.
Bake 12 minutes per inch of thickness. Heat extra stuffing along with fish.
PRESENTATION Transfer the whole salmon to a heated platter. Carefully remove skin from both sides of salmon. Garnish with lemon wedges and parsley. Arrange any leftover stuffing around the salmon.

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