Baked Stuffed Salmon
Wild Rose TeamShare
Serves 6
This elegant dish features a whole salmon stuffed with a flavorful mixture of millet, apples, and fresh herbs like dill and parsley. Moist and tender, it’s perfect for special occasions or a family dinner. Garnish with lemon wedges for a bright finishing touch!
Dressed salmon refers to a fish that has had its head and entrails removed. Leftover salmon can be served on a bed of lettuce greens along with your favorite salad dressing.
Ingredients
- 3 – 5 lb dressed salmon
- 2 tbsp olive oil
- ½ medium onion
- 1 cup celery
- 1 cup diced apple
- 2 cups cooked millet, cooled
- 2 eggs, beaten
- ½ cup vegetable or chicken broth
- ¼ cup parsley
- 2 tsp dill weed
- 1 tsp salt
- ¼ tsp pepper
- Lemon wedges for garnish, optional
Steps
1. Preheat oven to 375°F.
2. Chop onion and celery, then sauté in olive oil over medium heat for 5 minutes. Add apple and transfer to large mixing bowl.
3. Add millet, eggs, broth, parsley, dill weed, salt and pepper. Mix thoroughly.
4. Season inside cavity of salmon with salt and pepper. Stuff cavity of salmon with filling. Close the opening with skewers or toothpicks laced together with string. Place fish on oiled oven-proof platter or cookie sheet.
5. Bake for 10 minutes per inch (height) of fish. To test for doneness, make a ½ inch slit at the thickest part and gently twist knife to peer inside to see if it is done to your taste.
6. To serve, make a deep cut along the backbone and again at right angles to the backbone. Gently lift the fish off the bone and serve a scoop of stuffing with each portion.
7. Serve with lemon wedges, if using.