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
           Lemon slices
           Parsely sprigs
 
  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.
  
  Recipe