BAKED AND STUFFED SALMON

Clean the fish by removing viscera, scales and fins - or have your dealer do it.
Head and tai] may be left on if you wish. Wash and dry fish. Sprinkle inside
with salt, stuff loosely with your choice of stuffing. Allow % cup stuffing for
each pound of dressed fish - but if the backbone has been taken out, allow
approximately one cup for each pound. Fasten up opening with toothpicks (or
small skewers) and loop string around them - or, sew opening with needle and
thread. Place stuffed fish on greased baking pan, then brush with melted oil

or fat. Measure fish at thickest point, and allow 10 minutes cooking time per
inch of thickness as you bake it in a 450°F oven.

BREAD STUFFING

1/3 cup chopped onion + teaspoon seasoning (poultry
1/3 cup diced celery seasonings, savory, thyme,
3 tablespoons butter or fat sage, dried mint, tarragon,
+ to 1 teaspoon salt etc.)

1/8 teaspoon pepper 3 cups soft bread crumbs

In the fat, cook the celery and onion until they are tender - approximately 5
minutes. Add seasonings and cooked vegeta'les to the bread crumbs, and toss it
lightly. This stuffing can be used for a dressed fish weighing approximately
3-4 lbs. and can also be used between two layers of fish steaks or fillets.

SALMON BAKED (1N ALUMINUM FOIL)

Using thawed or frozen whole fish or piece, place on generous piece of foil,
season with lemon pepper, salt, and add 2 tbsps butter and 1 tbsp vinegar.

Seal package and bake in 400° oven for 20 minutes per lb (frozen fish), 15 mins.
per 1b. (thawed fish). Serve with tartar or white sauce.

FISH STUFFING

4-4 cup butter + teaspoon sage
1 tbsp. grated onion | Salt and pepper to taste
2 cups bread crumbs 4 ~ 6 strips diced bacon

1 teaspoon parsley

May be used to stuff whole fish, or is a delicious way to stuff white fish
fillets - roll stuffing in fillet, skewer and bake.

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