Baked Stuffed Salmon
|Salmon||6 Pound, cleaned (1 Whole)|
|Green pepper||1 , sliced|
|Yellow onion||1 , peeled and sliced|
|Carrot||1 , grated|
|Parsley||2 Bunch (200 gm)|
|Chicken soup stock||1⁄2 Cup (8 tbs) (Adjust Quantity As Needed)|
|Dry white wine||1⁄4 Cup (4 tbs) (Adjust Quantity As Needed)|
|Dried dill weed||1 Tablespoon|
Choose a large baking pan into which you can fit the salmon and still have room for about an inch of liquid all around the fish.
Salt and pepper the fish.
Stuff it with green pepper, yellow onion, carrot, and parsley.
Place in the pan, and add chicken broth and white wine with a little dill, so that the fish is sitting in a 1-inch-deep bath.
Cover the pan with aluminum foil, and bake in a 325° oven for about 1 1/2 hours.