Yield: 4 Servings
| Measure | Ingredient |
|---|---|
| \N \N | Whole salmon; any type |
| \N \N | Chopped onion |
| \N \N | Celery |
| \N \N | Carrots |
| \N \N | Garlic |
| \N \N | Green peppers (up to) |
| 3 slices | Lemon |
| \N \N | Several pats of butter |
| \N \N | Salt and pepper to taste if desired |
From: joseph@... (Roger Joseph) (COLLECTION) Date: 17 Aug 93 09:43:07 CST
From: shan@... (Val Shanahan)
I do this with whole salmon, any type, and I leave the skin on as it lifts right off after cooking. Place the salmon on a piece of foil large enough to completely wrap it. Fill the inside of the salmon with a mixture of chopped onion, celery, carrots, garlic and green peppers. Add 2 or 3 slices of lemon and several pats of butter. Salt and pepper to taste if desired, I usually don't tho. Seal the foil and cook on a grill or in an oven. The cooking time depends on the size/amount of fish, it seems that when you can really smell the salmon thru the foil, it is usually done. I know this is not the best method for determining doneness, but it usually works for me.
I do open the foil and test the fish for flakeyness. The stuffing usually absorbs a lot of fat/oil from the fish and is not, in my opinion, all that good, but it adds great flavor to the fish.
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