Post by marlaoh on Jul 10, 2003 9:48:35 GMT -6
Cornbread Stuffed Salmon
Servings: 10
1 c chopped celery
1 c fresh mushroom slices
1/2 c chopped onion
1/3 c margarine
3 c crumbled cornbread
2 eggs
1 t poultry seasoning
1/2 t salt
1/4 t pepper
1 5-6 lb whole, cleaned salmon
Lemon parsley sauce
Preheat oven to 350. Saute veggies in margarine. Add cornbread, eggs and seasonings, mix well.
Stuff fish with cornbread mixture, close opening with skewers or picks. Place in large well greased baking dish, brush with melted margarine.
Bake 1 hr and 15 min or until fish flakes easily with fork, basting occasionally with additional melted margarine. Serve with lemon parsley sauce.
Lemon Parsley Sauce
1/2 c margarine, melted
2 T lemon juice
1 T chopped parsley
1 t grated lemon rind
Combine ingredients, heat thoroughly.
Servings: 10
1 c chopped celery
1 c fresh mushroom slices
1/2 c chopped onion
1/3 c margarine
3 c crumbled cornbread
2 eggs
1 t poultry seasoning
1/2 t salt
1/4 t pepper
1 5-6 lb whole, cleaned salmon
Lemon parsley sauce
Preheat oven to 350. Saute veggies in margarine. Add cornbread, eggs and seasonings, mix well.
Stuff fish with cornbread mixture, close opening with skewers or picks. Place in large well greased baking dish, brush with melted margarine.
Bake 1 hr and 15 min or until fish flakes easily with fork, basting occasionally with additional melted margarine. Serve with lemon parsley sauce.
Lemon Parsley Sauce
1/2 c margarine, melted
2 T lemon juice
1 T chopped parsley
1 t grated lemon rind
Combine ingredients, heat thoroughly.