Yield: 8 Servings
1/4 c Butter or margarine
1 c Grated carrot
1/2 c Chopped onion
1/2 c Chopped fresh mushroom(optl)
1 ts Parsley flakes
1/2 ts Salt
1/8 ts Pepper
1 1/2 c Dry bread crumbs
1/2 ts Poultry seasoning
Water, as needed
4 1/2 lb Whole salmon, head and tail
Melt butter in frying pan. Add next 6 ingredients.
Saute onion until soft and clear.
Put bread crumbs and poultry seasoning into bowl.
Mix. Add onion-carrot mixture. Stir together.
Add water to moisten.
Grease large piece of foil. Lay salmon on top. Stuff
cavity. Measure thickest part, then fold foil over to
seal. Place on baking sheet. Bake in 450øF oven
allowing 10 minutes per 1 inch of thickness, measured
at thickest part. Fish should flake easily when for
tested. Transfer to platter. Peel off top skin.
Serve with Lemon Sauce or Tartar Sauce. Serves 8 to 10
DECORATED SALMON: To decorate and serve cold, omit
stuffing. Put 2 celery ribs coarsely cut, 2 medium
carrots cut in fingers and 1 small onion sliced into
cavity and bake as above. Discard celery and carrots
before decorating. Very thin lemon slices make a good
covering. Mayonnaise can be piped to decorate, using a
sliced olive for an eye.