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.
Serving size: Complete recipe
Calories 3452 Calories from Fat 882
% Daily Value*
Total Fat 98 g150.8%
Saturated Fat 16 g79.9%
Trans Fat 0 g
Cholesterol 1418.8 mg472.9%
Sodium 2587.2 mg107.8%
Total Carbohydrates 49 g16.3%
Dietary Fiber 14.8 g59%
Sugars 10.7 g
Protein 557 g1114.2%
Vitamin A 633.2% Vitamin C 663.3%
Calcium 94.2% Iron 232.1%
*Based on a 2000 Calorie diet