INGREDIENTS

INSTRUCTIONS

This recipe is from Jewish Family Service of Seattle cookbook titled:
"Celebrating the Harvest, Sharing the Bounty" . No date given but I got it
about 2 years ago.
by Jeannie Pollart
Preheat oven to 350 degrees.
Dip individual lettuce leaves into boiling water just until wilted, no
longer than 10 seconds. Remove immediately to a bowl of ice water. Drain
and spread out individual leaves on paper towel and pat dry. Set aside.
To prepare lemon almond stuffing; combine bread crumbs, almonds and parsley
into food processor to Coarsely chop and miss. Add the tarragon, lemon
juices and softened butter. Mix well. Season to taste with salt, pepper,
and cayenne.
Rinse salmon under cold running water. Pat dry with paper towels. Place the
2 filets, 1 on top of the other, and measure the thickest point. Make note
of the measurement as it will determine the cooking time. Cover a baking
sheet with foil.
Spread and overlap 1/2 of the lettuce leaves, spreading them wide enough to
be able to fold edges up the sides of the salmon. Place first filet on top
of arranged leaves. Spoon the lemon almond stuffing over the full length of
the filet, stopping just short of the outside edges. Cover with the second
filet. Fold the overhang of the first layer of lettuce leaves up over the
top filet. arrange another layer over the top filet with the remaining
lettuce leaves. Take care to overlap and bring down the edges of the top
layer so that the stuffed salmon is completely covered.
Bake the salmon until the flesh is barely opaque throughout, approximately
10 minutes per inch of thickness. To serve, slice in 1 inch slices. May be
served warm or at room temperature.
Serves 6-12
Posted to JEWISH-FOOD digest by "Susan Aylesworth" <aylessp@JPS.net> on Jan
6, 1999, converted by MM_Buster v2.0l.

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