Baked Stuffed Salmon

1 whole salmon (3-4 pounds)
Salt and pepper
3 tablespoons lemon juice
3/4 cup shredded carrots
1/2 cup shredded onion
1/2 cup finely chopped celery
3 cups cooked rice
Lemon slices

Heat oven to 325°. Clean, wash and dry fish. Season fish with salt, pepper and lemon juice. Fill cavity with a mixture of rice, carrots, onion and celery. (Any leftover stuffing can be placed in a lightly greased baking dish and cooked along with fish). Top fish with lemon slices. Wrap securely in aluminum foil and bake in a shallow roasting pan – 1 1/2 to 2 hours. Unwrap and test fish with a fork (it should flake easily when done). Scrape off dark skin and slip fish onto a serving platter. Mask with Hollandaise Sauce and decorate with parsley, pimento and lemon wedges.

Serves 6 to 8
Preparation time: 2 to 2 1/2 HR.
Approximate calories per serving: 340

Suggested Menu
Tossed Green Salad
Baked Stuffed Salmon
Buttered Brussels Sprouts
Whipped Fruit Gelatin
Rice Stuffing

©1973 Curtin Publications, Inc. New York, NY Printed in U.S.A.

10 thoughts on “Baked Stuffed Salmon

  1. Michael Montgomery

    You have to understand the time period. Our Moms grew up in the 50″s and our kitchens in the late 60’s and into the early 70’s had salad molds hanging from small nails or screw hooks around the crown moulding and on the walls. Cassaroles were the dish of the day for busy mothers! Open a few cans, throw the ingredients together and, Voila! supper is served. It was all about what homemakers of the day were conditioned to believe. Convenience! Quick and easy to feed that ravenous crowd! The marketers for gelatin products were in high gear! They were coming out with recipes that were okay and others that were God-awful. Mmm, slather some mayonnaise on that aspic and lets dig in!

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