Baked stuffed salmon
Last updated 6/12/2012 1:06:26 AM. Recipe ID 31927. Report a problem with this recipe.
Title: Baked stuffed salmon
Categories: Main, Dishes
Yield: 8 Servings
3 1/2 lb Salmon; whole, boned
1 c Herb-seasoned stuffing cubes
1/2 c Hot water
2 tb Capers; drained and chopped
2 tb Fresh parsley; chopped
3 sl Bacon; minced
1/4 c Finely chopped onion
1/2 c Butter; melted
1/2 ts Salt
1/4 ts Pepper; finely ground
Rinse and thoroughly dry the salmon, inside and out. In a 2 quart
mixing bowl combine the stuffing mix, hot water, capers, and chopped
parsley. Toss lightly with a fork until the mixture is moist and
blended. Place the minced bacon in a heavy 12 inch skillet and saute
over medium heat for 4-6 minutes or until bacon is tender. Add the
onion and saute for 3-5 minutes more until bacon is crisp, stirring
frequently. Add the bacon, onion, and pan drippings to the stuffing
mixture in the mixing bowl. Toss lightly with a fork to combine.
Brush the inside of the salmon with the melted butter and sprinkle
lightly with salt and pepper. Fill the cavity of the fish loosely
with the stuffing mixture. Skewer or sew the opening shut.
Line with heavy foil a shallow baking dish or a pan large enough to
accommodate the fish. Place the fish on the baking pan and bake in a
preheated 425 degree oven for 25 minutes or until fish flakes easily
when tested with a fork. Remove from oven and keep warm. When ready
to serve, the skin can be removed easily, leaving head and tail
intact. Coat the fish with Cucumber Sauce, garnish with lemon slices
and parsley and serve at once.
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