| Salmon, Whole & Baked | Seafood |
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1 cleaned Atlantic Salmon,2 to 4 lbs.
1 cup bread crumbs and,or,cooked rice 1 small onion, diced 1 stalk celery,chopped 1 tbsp. grated lemon rind juice of 1 lemon |
1/2 tsp. parsley flakes
1/2 tsp. thyme salt & pepper to taste butter or margerine Note; You may completely loosely cover the fish with foil to keep it moister. It will not brown as much. |
Lina a 9" x 15" cake pan with aluminum foil. Butter the foil generously. Remove the head and tail of the salmon and clean the salmon inside and out with a damp cloth.( You may leave the head and tail on if you have a larger container and wish to serve the salmon at a party)Sprinkle the inside of the fish with salt & pepper.
To prepare the stuffing, heat a fry pan,add1/8 lb butter to the pan and when butter sizzles add the onion, celery,thyme and parsley and cook on low heat for 3 to 4 minutes,stirring. Remove from heat;add bread crumbs,lemon rind,salt and pepper.Mix well. Add a little lemon juice,just enough to hold stuffing together.
Place stuffing in the fish cavity. Drizzle the rest of the lemon juice over the fish. Now drizzle melted butter over it generously.
Put in a preheated 400F oven and bake for 40 to 60 minutes or until fish meat loses its glazy look entirely. Occasionally baste with more melted butter.
Remove from oven and let rest for 2 or 3 minutes. Carefully remove skin and gray matter and serve.
Nice with Hollandaise or Bernaise Sauce or lemon slices. Serves 6 to 8 people.