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Baked Stuffed Salmon Or Trout Recipe
|Salmon/Trout||6 Pound, cleaned with head and tail intact|
|Lemon juice||1⁄2 Tablespoon (Juice Of 1/2 Lemon)|
|Butter||1⁄2 Cup (8 tbs)|
|Onions||2 Large, sliced 1/4 inch thick|
|Green peppers||2 , cut into thin strips|
|Garlic||3 Clove (15 gm), minced|
|Canned tomatoes||30 Ounce, chopped (1 Can Of 1 Pound And 14 Ounce, Solid Pack)|
|Bay leaf||1 Large|
|White wine||1⁄2 Cup (8 tbs)|
Serving size: Complete recipe
Calories 4760 Calories from Fat 1756
% Daily Value*
Total Fat 198 g303.9%
Saturated Fat 79.1 g395.3%
Trans Fat 0 g
Cholesterol 1678.6 mg
Sodium 3399.7 mg141.7%
Total Carbohydrates 147 g49.1%
Dietary Fiber 34.7 g138.9%
Sugars 35.5 g
Protein 569 g1137.9%
Vitamin A 279.8% Vitamin C 629.4%
Calcium 98.1% Iron 209.7%
*Based on a 2000 Calorie diet
Melt 1/2 cup butter in skillet and saute-onions, pepper strips and minced garlic until onion is softened.
Add tomatoes, oregano, basil, bay leaf, and salt and pepper to taste; add wine.
Bring to a rapid boil, remove from heat and allow to cool slightly.
Stuff salmon with the tomato mixture and skewer the opening.
Pour any leftover mixture over the salmon and dot with 2 tablespoons butter.
Bake in a 425° oven for 25 minutes or until fish flakes easily when tested with a fork.
Baste fish every 5 minutes while baking.