| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Grains | Jewish | 4 | Servings | |
INGREDIENTS
| 1 | lb | Salmon filet, about 1-inch |
| thick | ||
| 1 | Scallion, coarsley chopped | |
| 1/2 | c | Chopped mushrooms |
| 1/4 | c | Parsley sprigs |
| Walnut oil, or mazola oil | ||
| Salt and pepper |
INSTRUCTIONS
Source: Jewish Western Bulletin Preheat oven to 400*F. Spray small baking sheet with non-stick spray. Cut salmon into 4 pieces. With a sharp knife, cut a pocket in each, almost all-the-way through. Set aside. Mix scallions, mushrooms and parsley. Stuff into salmon pockets. Place skin side up on prepared baking sheet. Brush generously with walnut oil. Sprinkle with salt and pepper. Bake 10 - 15 minutes, in pre-heated oven until opaque between flakes and skin is crisp. Posted to JEWISH-FOOD digest V97 #089 by alotzkar@direct.ca (Al) on Mar 18, 1997
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Nutrition (calculated from recipe ingredients)
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Calories: 395
Calories From Fat: 117
Total Fat: 13g
Cholesterol: 175.8mg
Sodium: 60.5mg
Potassium: 1147.6mg
Carbohydrates: <1g
Fiber: <1g
Sugar: <1g
Protein: 69.2g