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Tavel Bristol-Joseph’s “Just Put It with Cheese or Something!” Stuffed Salmon with Vegetable Rice

by Tavel Bristol-Joseph
Course Main Course
Cuisine + Season Summer
Servings 6

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.
Keyword cheese, fish, rice, salmon, seafood, vegetables