Old-fashioned stuffed salmon

•      1-1/4 tsp. vegetable oil
•      2 Tbs. plus 2 tsp. onion, chopped
•      2 Tbs. plus 2 tsp. celery, chopped
•      1-1/3 cups bread cubes, soft
•      2-3/4 tsp. parsley, chopped
•      1/8 tsp. dried sage
•      1/8 tsp. pepper
•      2 Tbs. plus 2 tsp. chicken stock
•      4 6 ounce salmon fillets
•      2 tsp. unsalted butter, melted

Preheat oven to 350°F. Heat oil in a heavy nonstick skillet over medium high heat.

Sauté onion and celery 3-4 minutes, stirring occasionally, until tender.

Stir in bread cubes, 2 tsp. parsley, sage and pepper.

Pour chicken stock over stuffing and toss.

Arrange half of fillets in a buttered baking pan.

Spread stuffing mixture over fillets.

Top with remaining fillets.

Cover and bake 15-20 minutes.

Combine butter with remaining parsley in a bowl.

Spoon over fish. Continue baking about 5 minutes, uncovered, until fish flakes easily
 
Back to the main menu