Tavel Bristol-Joseph’s “Just Put It with Cheese or Something!” Stuffed Salmon with Vegetable Rice
Ingredients
For the salmon
- 2 garlic cloves, chopped
- 1 green onion(s), chopped
- 1 cup(s) grated cheddar cheese
- 2 large tomatoes, sliced thick
- 1 teaspoon(s) thyme
- 1/2 stick(s) butter, room temperature
- 4 cups dry bread cubes soaked in chicken stock
- 1 whole, cleaned salmon (about 3 lb.)
For the rice
- 2 tablespoons olive oil
- 1 each green, red, orange and yellow bell peppers, sliced
- 2 cups grated carrots
- Pinch dried parsley
- 1 tablespoon(s) adobo spice mix
- Salt, to taste
- 8 cups cooked white rice
Instructions
For the salmon:
- Heat the oven to 355°.
- Mix together the first 7 ingredients, then stuff and top the fish with the mixture.
- Bake for 45 minutes, or until the cheese caramelizes and the skin crisps.
For the rice:
- In a large skillet, sauté the peppers in the olive oil, then add the carrots, parsley, adobo spice mix and salt.
- Add the rice and stir until the rice is seared.
Notes
Photography by Melanie Grizzel.
