Salmon With Rice Stuffing - cooking recipe

Ingredients

2 cloves garlic, smashed
1/2 cup butter or 1/2 cup margarine
1 1/2 cups onions, chopped finely
2 cups celery, chopped finely
2 2/3 cups cooked rice (i use parboiled rice)
1/8 green pepper, chopped finely
1/8 red pepper, chopped finely
1/2 teaspoon salt
1/2 teaspoon pepper
1/2 teaspoon dried sage
1/2 teaspoon thyme
salmon
mayonnaise
lemon slice
melted butter
dry white wine

Preparation

Preheat oven to 425 degrees F.
In a skillet, melt butter and saute onion, garlic, celery and peppers until tender.
Then add the rice and the spices and toss.
Coat inside of fish with a light coating of mayonnaise and then stuff the cavity of the fish but don't pack the stuffing in.
Sew it up with a needle and thread.
Spread a little butter or a lot of mayonnaise over fish and top with 3 or 4 lemon slices.
Wrap loosely in tin foil.
Put it in a broiling pan and cook for 10 minutes per inch of thickness or until cooked and flakes easily with a fork.
This can be served with additional lemon wedges or you can mix equal portions of melted butter and dry white wine for a delicious sauce.