| 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
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