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Stuffed Salmon Recipe

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This recipe for Stuffed Salmon, by , is from Our Family, Our Traditions, Our Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Tom Fiala
Added: Sunday, September 16, 2007

Category:
Category:

Ingredients:  
Ingredients:  
For the stufing:
3 slices bacon, but into 1/2 inch dice
1 1/2 cups finely chopped yellow onion
1 T. minced garlic
2 T. finely chopped fresh Italian parsley
1 T. finely chpped fresh age
1 t. dried oregano
1/2 t. fennel seeds
1/4 t. Kosher salt
1/4 t. freshly ground black pepper


1 whole salmon, 4-5 pounds, scaled, butterflied, and bones (including pin bones). We usually use large thick filets.
1/2 t. Koshr salt
1/4 t. freshly ground black pepper
Extra virgin olive oil

Lemon wedges

Directions:
Directions:
To make the stuffing: In a saute pan over medium heat, fry the bacon for 6 minutes, stirring occasionally. Add the onion and garlic and cook, stirring occasionally, until the onion begins to brown, about 10 minutes. Add the rest of the stuffing ingredients. Stir. Set aside to cool to room temperature.

Lay the salmon, skin side down, on an oiled work surface. Season with salt and peppe. Spread the stuffing on one side of the salmon and fold the other side (or filet) over on top. Tie the salmon closedwith cotton string and brush the exterior with olive oil. Cover the tail withe foil if using a whole salmon.

Grill the salmon over INDIRECT MEDIUM heat until the flesh is opaque throughout and the internal temperature reaches 135F, 40 to 50 minutes. I using filets, adjust cooking time. Remove from the grill, take off the string, and carefully peel away the skin. Allow to stand for 5 to 10 minutes before cutting crosswise into slices. Serve warm with lemon wedges.

Number Of Servings:
Number Of Servings:
8-10
Personal Notes:
Personal Notes:
This is a favorite of the Fiala's in AR!

Slide the stuffed, oiled salmon onto your Weber grill set up for Indirect cooking and it will roast mgnificiently - no turning; no burning. When its done, use two long spatulas to carefully lift it from the grill; then have a trusty assistant slide a platter underneath.

 

 

 

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