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Stuffed Salmon

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The next time you get a trout or salmon in the 2 – 4 lb class for the table, instead of filleting it, consider baking it with stuffing. This is an old recipe, but very tasty.

Stuffing Ingredients:

1/4 cup Butter

1 tbs grated onion

2 cups stale bread crumbs

2 tbs lemon juice

1 tbs finely chopped parsley

1/2 tsp sage

1/2 tsp salt

1/8 tsp pepper

Heat butter; add onion and bread crumbs. Stir over low heat until bread is lightly browned. Add seasoning ingredients. Makes enough for a 3  to 4 lb fish.

Directions:  Head and tail may be left on or removed and dish may be boned or not as desired. Wash fish; rub inside and out with salt. Stuff with prepared stuffing and sew or hold together with toothpicks. Brush with butter or salad oil.

Place parchment paper on the bottom of a baking pan to help when removing fish to a serving platter. Place fish in pan and bake at 400 degrees for 10 minutes per lb. If fish appears to dry out during baking, brush with butter. When fish is done, it will separate easily from bone or flake.

Garnish with lemon slices and parsley or water cress. Serve with tartar sauce or other desired fish sauce.

TD


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