Monday, March 21, 2011

#62 Stuffed Whole Salmon

I caught a salmon while fishing off the coast of Victoria, Canada while on one of my husband's work trips. After our guide cleaned the fish, we had our hotel freeze it so we could bring it home on the plane. We then enjoyed salmon for our Christmas feast that year. This recipe emerged after combining ideas from a variety of recipes. It was fabulous!
  • 1 whole salmon
  • salt and pepper
  • ½ lemon, juiced

  • 6 tbsp butter or margarine
  • 1 cup onion, chopped finely
  • ½ cup celery, chopped finely
  • ½ lemon, juiced
  • ½ tsp salt
  • tsp pepper
  • ½ tsp fresh dill
  • cup carrot, grated
  • 4 cups dry bread cubes
  • additional butter
1. Wash and dry salmon and lay on double thickness foil.
2. Season the cavity of the fish with the juice of 1/2 of the lemon along with salt and pepper.
3. Melt butter or margarine and saute onion and celery. Add the other half of the lemon juice, salt, pepper, dill, and carrot. Add bread cubes and mix.
4. Spoon the dressing into the cavity of the fish.
5. Rub additional butter generously over the skin of the fish on both sides.
6. Wrap the fish firmly in foil and bake at 400 degrees for 15 minutes per inch when measuring at the thickest part of the stuffed fish (approximately 1 to 1.5 hours). The fish is done when the meat flakes easily.

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