Meat Recipe : Stuffed Salmon

Discussion in 'Food Discussion and Recipes' started by Ankhur, Dec 16, 2010.

  1. Ankhur

    Ankhur Well-Known Member MEMBER

    Oct 4, 2009
    Likes Received:
    owner of various real estate concerns
    1 Whole wild Salmon 10 to 12 lbs
    rensling, or other sparkling white wine
    sea salt
    white pepper
    fresh sage
    red onion
    yellow pepper
    fresh parsley
    olive oil, virgin
    white vinegar
    best packaged corn bread stuffing mix
    package veggie breakfast sausage

    1. throuroughly re-clean and check the cavity of the fish,
    and rinse several times with the vinegar, and rinse with cold water.

    2 cut the lime in halves and squeez into a pint of water, and rinse the fish with this and rinse off.

    3. Season the fish liberaly, inside and out and then place in a bag with 3 cups of wine
    (Andre' can be used instead)

    4. suate' diced yellow pepper, red onion, and celery in olive oil

    5. Warm the sausages in the oven until thawed and cut into 8ths

    6. Pepare the stuffing asprescribed on the package bt substitute, the olive oil for butter,
    add in the saute vegies ad the the sausage

    7. Stuff the fish from head to tail,
    and stich like a turkey,
    if the bottom flesh is fat eough youcan use toothpicks instead

    8. line a backing pan with foil, and coat with olive oil, nd rub the entire fish with the oil

    9. Bake in a preheated oven at 350 for about an hour checking each half , if scorching tent it with foil.

    good served with
    kale, and a winter squash, macintosh apple, dates ad pecan compote