| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Vegetables, Meats, Dairy | 8 | -10 | ||
INGREDIENTS
| 2 | Celery ribs; chopped | |
| 1 | lg | Onion; chopped |
| 1/2 | c | Butter or margarine |
| 5 | sl | Bread; cubed |
| 1 | pk | (10 ounce) frozen chopped spinach; thawed and drained |
| 1 1/4 | ts | Salt; divided |
| 1/8 | ts | Pepper |
| 1 | ts | Olive or vegetable oil |
| 2 | Salmon fillets; (2-1/2 to 3 pounds each) | |
| 1 | ts | Chicken bouillon granules |
| 1 | c | Boiling water |
| 1 | c | Water |
| 1/4 | c | Dijon mustard |
| 2 | tb | Lemon juice |
| 1 | ts | Chicken bouillon granules |
| 3 | Green onions; cut into 1-inch pieces | |
| 1/4 | c | Whipping cream |
| 1 | c | Cold butter; (no substitutes) |
INSTRUCTIONS
LEMON-DIJON BUTTER Notes:From Janice Bell, Sumner, Washington.COUNTRY MAGAZINE. In a skillet, saute celery and ionion in butter until tender. Remove from heat: add bread, spinach, 1/4 teaspoon salt and pepper. Combine oil and remaining salt: rub over salmon skin. Place one fillet, skin side down, in a greased roasting pan. Top with stuffing. Place second fillet over stuffing skin side up. Tie with string if desired. Dissolve bouillon in water; pour around salmon. Bake, uncovered, at 350 degrees for 45 minutes or until fish flakes easily with fork. In a saucepan, combine first five sauce ingredients. Bring to a boil; boil for 5 minutes or until sauce is reduced to 1/2 cup. Discard onions. Add cream; return to a boil. Remove from heat. Whisk in butter, 2 tablespoons at a time, until sauce thickens slightly. Serve with the salmon. Yield: 8-10 servings. "Some of the best salmon can be found in western Washington. Whenever I serve this delicious recipe to guests, it never fails to impress." Posted to recipelu-digest by ncanty@juno.com (Nadia I Canty) on Mar 22, 1998
A Message from our Provider:
“Man’s way leads to a hopeless end — God’s way leads to an endless hope.”