WHOLE STUFFED SALMON

By tschnet1

Ingredients

• 6-8 lb. whole salmon
• 1/2 med. onion, minced
• 1 carrot, minced
• 2 stalks celery, minced
• 8 tbsp. butter
• 1 c. sliced mushrooms
• 1 c. coarsely chopped water chestnuts
• 2 c. Seasoned Cornbread Dressing
• 1/2 c. minced parsley
• 1 c. water
• 1 c. chicken broth
• 1/2 tsp. tarragon
• 1/2 tsp. basil
• 1/4 tsp. rosemary
• Pinch of sage
• Salt & pepper

Details

Servings 1
Adapted from cooks.com

Preparation

Step 1

Saute onion, carrot and celery in butter over medium heat for 5 minutes, then add mushrooms, water chestnuts and parsley. Saute 2-3 minutes longer until mushrooms are limp. Pour in 1 cup water and broth, then cook it down, uncovered, until liquid is reduced to 1 cup. Add spices and salt and pepper to taste. Stir in corn bread dressing. Mix until all liquid is absorbed. If corn bread is not moist enough, add more broth and water, then stuff fish and truss with rings and dental floss or sew the sides closed.

Salt and pepper the salmon. Place a large piece of heavy duty foil on a flat baking sheet and lay the fish on it. Brush salmon with melted butter and before wrapping, pour 1/4 cup broth around the fish. Preheat the oven to 425 degrees. Double fold edges of foil to seal in moisture, then bake, allowing 5 minutes for heat to penetrate foil and 10 minutes per inch thickness of fish. Remove cooked fish from the oven, open foil and let it rest for several minutes before serving.