| CATEGORY |
CUISINE |
TAG |
YIELD |
| Seafood, Meats |
|
Seafood |
8 |
Servings |
INGREDIENTS
| 1/4 |
c |
Butter or margarine |
| 1 |
c |
Grated carrot |
| 1/2 |
c |
Chopped onion |
| 1/2 |
c |
Chopped fresh mushroom(optl) |
| 1 |
ts |
Parsley flakes |
| 1/2 |
ts |
Salt |
| 1/8 |
ts |
Pepper |
| 1 1/2 |
c |
Dry bread crumbs |
| 1/2 |
ts |
Poultry seasoning |
|
|
Water, as needed |
| 4 1/2 |
lb |
Whole salmon, head and tail removed |
INSTRUCTIONS
Melt butter in frying pan. Add next 6 ingredients. Saute onion
until soft and clear.
Put bread crumbs and poultry seasoning into bowl. Mix. Add
onion-carrot mixture. Stir together.
Add water to moisten.
Grease large piece of foil. Lay salmon on top. Stuff cavity. Measure
thickest part, then fold foil over to seal. Place on baking sheet.
Bake in 450°F oven allowing 10 minutes per 1 inch of thickness,
measured at thickest part. Fish should flake easily when for tested.
Transfer to platter. Peel off top skin. Serve with Lemon Sauce or
Tartar Sauce. Serves 8 to 10
DECORATED SALMON: To decorate and serve cold, omit stuffing. Put 2
celery ribs coarsely cut, 2 medium carrots cut in fingers and 1 small
onion sliced into cavity and bake as above. Discard celery and
carrots before decorating. Very thin lemon slices make a good
covering. Mayonnaise can be piped to decorate, using a sliced olive
for an eye. Typed in MMFormat by cjhartlin@msn.com Source: Company's
Coming Main Courses
Posted to MM-Recipes Digest V4 #10 by cjhartlin@email.msn.com on Mar
18, 1999
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