INGREDIENTS

INSTRUCTIONS

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 by: The California Heritage Cookbook
Posted to EAT-L Digest  by "laurie @sonic.net" <laurie@SONIC.NET> on Jan 9,
1998

A Message from our Provider:

“Our hopelessness and our helplessness are no barrier to (God’s) work. Indeed our utter incapacity is often the prop He delights to use for His next act… We are facing one of the principles of Yahweh’s modus operandi. When His people are without strength, without resources, without hope, without human gimmicks – then He loves to stretch forth His hand from heaven. Once we see where God often begins we will understand how we may be encouraged. #Ralph Davis”