Yield: 8 -10
| Measure | Ingredient |
|---|---|
| 2 \N | Celery ribs; chopped |
| 1 large | Onion; chopped |
| ½ cup | Butter or margarine |
| 5 slices | Bread; cubed |
| 1 pack | (10 ounce) frozen chopped spinach; thawed and drained |
| 1¼ teaspoon | Salt; divided |
| ⅛ teaspoon | Pepper |
| 1 teaspoon | Olive or vegetable oil |
| 2 \N | Salmon fillets; (2-1/2 to 3 pounds each) |
| 1 teaspoon | Chicken bouillon granules |
| 1 cup | Boiling water |
| 1 cup | Water |
| ¼ cup | Dijon mustard |
| 2 tablespoons | Lemon juice |
| 1 teaspoon | Chicken bouillon granules |
| 3 \N | Green onions; cut into 1-inch pieces |
| ¼ cup | Whipping cream |
| 1 cup | Cold butter; (no substitutes) |
LEMON-DIJON BUTTER
Notes:From Janice Bell, Sumner, Washington.COUNTRY MAGAZINE.
In a skillet, saute celery and ionion in butter until tender. Remove from heat: add bread, spinach, ¼ teaspoon salt and pepper. Combine oil and remaining salt: rub over salmon skin. Place one fillet, skin side down, in a greased roasting pan. Top with stuffing. Place second fillet over stuffing skin side up. Tie with string if desired. Dissolve bouillon in water; pour around salmon. Bake, uncovered, at 350 degrees for 45 minutes or until fish flakes easily with fork. In a saucepan, combine first five sauce ingredients. Bring to a boil; boil for 5 minutes or until sauce is reduced to ½ cup. Discard onions. Add cream; return to a boil. Remove from heat. Whisk in butter, 2 tablespoons at a time, until sauce thickens slightly. Serve with the salmon. Yield: 8-10 servings.
"Some of the best salmon can be found in western Washington. Whenever I serve this delicious recipe to guests, it never fails to impress." Posted to recipelu-digest by ncanty@... (Nadia I Canty) on Mar 22, 1998