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Browse All Recipes

Baked Stuffed Salmon

Date added: November 28, 2007

Bread crumbs Marjoram goes well with fish, and here's a recipe that uses it both in and on the fish. A whole baked fish on a garnished platter always looks good to guests.

  • Servings: 2 change
  • Calories per serving: 3,177
  • Prep time: 30
  • Cook time: 50

Ingredients

Baked Salmon
  • 1 tsp salt, table
  • 1 Carrot, thinly sliced
  • 1 tsp pepper, white
  • 1 serving Rib celery, thinly sliced
  • 6 pound salmon, atlantic, farmed, raw, fish, dressed
  • 3/4 tsp Dried marjoram
  • 1 bay leaf, crumbled
  • 1 1/2 cup wine, white, med
  • 1 lemon, sliced very thin
  • 4 tbsp butter, melted
  • 2 serving shallots, thinly sliced
Celery Stuffing
  • 1/2 cup bread crumbs, white, soft, tstd
  • 1/2 cup celery, fresh, diced
  • 1/2 cup Chopped onions
  • 1/4 tsp savory, ground
  • 4 tbsp butter, unsalted

Recipe Method

Salt and pepper the fish inside and out, then stuff it and sew up or skewer the opening. Place in a buttered pan and lay lemon slices along its length. Stick a toothpick in each slice. Add the vegetables, marjoram, bay leaf, and white wine and bake, uncovered, for about 35 minutes in a 400 degree oven, basting first with the melted butter and then with the liquid in the pan.
CELERY STUFFING
Saute the chopped celery and onions in butter in a small skillet for 15 minutes, until tender but still with a little bite. Add the chopped celery tops and the bread crumbs. Season to taste with salt, pepper, and savory. Makes 1 cup.

Nutritional Facts

Per serving% Daily Value*
Calories 3,177159%
Fat 194g298%
Cholesterol 923mg308%
Sodium 2,166mg 90%
Carbohydrates 36g159%

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