Baked Half Salmon With Vegetable Dill Stuffing
|Salmon||3 Pound (Half A Fresh Fish In One Piece)|
|Olive oil||1 Tablespoon|
|Whole wheat bread slice||3|
|Scallions||3 , finely chopped|
|Grated carrot||1⁄4 Cup (4 tbs)|
|Sweet red pepper||1⁄2 , finely diced|
|Minced fresh dill/1 teaspoon dried dill||2 Tablespoon|
Rinse the fish inside and out.
With a long, sharp knife, remove the inner membrane, bones, and spine.
Cut horizontally just underneath the membrane (as if you were skinning a chicken breast).
Then remove the spine with the point of a sharp knife, taking care not to cut off any more of the fish than necessary.
Don't remove or pierce the outer skin.
Slice into thin rounds and seed the lemon.
Grease a baking dish with the olive oil.
Cut 3 long pieces of kitchen twine and lay them crossways on the dish.
Put the fish, skin side down, open for stuffing, over the twine.
Crumb the bread in a food processor or by hand.
Mix together all the stuffing ingredients.
Spoon the stuffing into the cavity; it will be quite full.
Lift the ends of the twine and tie and knot them to close the fish completely over the stuffing.
Carefully slide the fish over so that the cut side is underneath.
Lay the lemon slices over the top of the salmon, tucking them under the string as necessary.
The salmon can be prepared to this point a few hours early; chill in the coldest part of the refrigerator until ready to cook.
Bake the fish in a preheated 350° F.
oven for 45 to 50 minutes, or until cooked through.
Gently remove the twine.
Let the fish stand for a few minutes before slicing.
The salmon can be kept warm for 15 to 20 minutes.
Serving size: Complete recipe
Calories 2012 Calories from Fat 593
% Daily Value*
Total Fat 66 g101.6%
Saturated Fat 10.4 g52.2%
Trans Fat 0 g
Cholesterol 707.6 mg235.9%
Sodium 1420.6 mg59.2%
Total Carbohydrates 59 g19.8%
Dietary Fiber 9.7 g38.9%
Sugars 9.8 g
Protein 284 g568.6%
Vitamin A 127.1% Vitamin C 265.8%
Calcium 43.5% Iron 93.8%
*Based on a 2000 Calorie diet