| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Vegetables, Meats, Dairy | 8 | -10 | ||
INGREDIENTS
| 2 | Celery ribs, chopped | |
| 1 | Onion, chopped | |
| 1/2 | c | Butter or margarine |
| 5 | Bread, cubed | |
| 1 | 10 ounce frozen chopped | |
| spinach thawed and | ||
| drained | ||
| 1 1/4 | t | Salt, divided |
| 1/8 | t | Pepper |
| 1 | t | Olive or vegetable oil |
| 2 | Salmon fillets, 2-1/2 to 3 | |
| pounds each | ||
| 1 | t | Chicken bouillon granules |
| 1 | c | Boiling water |
| 1 | c | Water |
| 1/4 | c | Dijon mustard |
| 2 | T | Lemon juice |
| 1 | t | Chicken bouillon granules |
| 3 | Green onions, cut into | |
| 1-inch pieces | ||
| 1/4 | c | Whipping cream |
| 1 | c | Cold butter, no |
| substitutes |
INSTRUCTIONS
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 [email protected] (Nadia I Canty) on Mar 22, 1998
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Nutrition (calculated from recipe ingredients)
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Calories: 156
Calories From Fat: 132
Total Fat: 14.9g
Cholesterol: 12mg
Sodium: 767.3mg
Potassium: 157.9mg
Carbohydrates: 4.6g
Fiber: 1.7g
Sugar: 1.2g
Protein: 2.5g