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Fish Chowder
FISH CHOWDER
Thaw a 1-pound block frozen fish fillets
just long enough to cut in half with sturdy
sharp knife.
1 large onion, sliced
2 tablespoons butter or margarine
1 cup water or chicken broth
3 medium potatoes, peeled if desired,
cut in 1/2 inch cubes
1/2 pound frozen fish (we used whiting),
cut in chunks
3 cups milk
2 tablespoons chopped parsley (optional)
1/2 teaspoon dillweed
3/4 teaspoon salt
1/2 teaspoon pepper
In large saucepan sauté onion in butter
until lightly browned; remove; set aside.
In same saucepan bring to boil water and
potatoes. Reduce heat; cover and boil
gently 10 minutes or until potatoes are al-
most tender. Add fish; cover and cook 5
minutes or until fish flakes easily with
fork and potatoes are tender. Stir in re-
served onion, milk, parsley, dillweed, salt
and pepper. Bring just to boiling. Correct
seasoning as desired. Makes 4 servings. Per
serving made with water: 290 cal, 19 g pro,
26 g car, 12 g fat, 79 mg chol with butter,
61 mg chol with margarine WD
WOMAN'S DAY 3/10/81
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# Fish Chowder
*Woman's Day, March 10, 1981*
*Makes 4 servings*
## Ingredients
- 1 lb block frozen fish fillets (such as whiting), partially thawed and cut in chunks
- 1 large onion, sliced
- 2 Tbsp butter or margarine
- 1 cup water or chicken broth
- 3 medium potatoes, peeled if desired, cut in 1/2-inch cubes
- 3 cups milk
- 2 Tbsp chopped parsley (optional)
- 1/2 tsp dillweed
- 3/4 tsp salt
- 1/2 tsp pepper
## Instructions
1. Thaw a 1-pound block of frozen fish fillets just long enough to cut in half with a sturdy sharp knife, then cut into chunks.
2. In a large saucepan, sauté onion in butter until lightly browned; remove onion and set aside.
3. In the same saucepan, bring water (or chicken broth) and potatoes to a boil.
4. Reduce heat; cover and boil gently 10 minutes or until potatoes are almost tender.
5. Add fish; cover and cook 5 minutes or until fish flakes easily with a fork and potatoes are tender.
6. Stir in reserved onion, milk, parsley, dillweed, salt, and pepper.
7. Bring just to boiling.
8. Correct seasoning as desired and serve. -
Broiled North Sea Kabobs
broiled North Sea kabobs
2 pounds frozen cod or 1 tablespoon brown sugar
haddock fillets 2 tablespoons minced onion
1/3 cup butter or margarine 1 teaspoon dry mustard
1/3 cup lemon juice Freshly ground pepper
Let frozen blocks of fish stand at room temperature for 20 minutes. Cut each
block in half the long way, then crosswise into eight two-inch cubes. Thread
four squares on each of four skewers, leaving space between. Place on lightly
oiled rack in broiling pan. Melt butter; combine with remaining ingredients.
Brush fish with butter sauce; broil about eight inches from heat for 20 minutes;
every five minutes give skewers a quarter turn and baste with butter sauce.
Serve with any remaining sauce. Makes four servings. FROM PARADE'S TEST KITCHEN
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# Broiled North Sea Kabobs
*Parade's Test Kitchen*
*Makes 4 servings*
## Ingredients
- 2 pounds frozen cod or haddock fillets
- 1/3 cup butter or margarine
- 1/3 cup lemon juice
- 1 Tbsp brown sugar
- 2 Tbsp minced onion
- 1 tsp dry mustard
- Freshly ground pepper
## Instructions
1. Let frozen blocks of fish stand at room temperature for 20 minutes.
2. Cut each block in half lengthwise, then crosswise into eight 2-inch cubes.
3. Thread four squares on each of four skewers, leaving space between pieces.
4. Place skewers on a lightly oiled rack in a broiling pan.
5. Melt butter; combine with remaining ingredients to make the basting sauce.
6. Brush fish with butter sauce; broil about 8 inches from heat for 20 minutes, giving skewers a quarter turn and basting with butter sauce every 5 minutes.
7. Serve with any remaining sauce. -
Crab and Avocado Casserole for Two
CRAB AND AVOCADO
CASSEROLE FOR TWO
1 avocado
Lemon juice
1 can (7.5-ounce) crabmeat, or 1
cup fresh crabmeat
1 1/2 tablespoons butter or margarine
2 tablespoons flour
1 cup chicken broth
1 tablespoon sherry
Salt and pepper to taste
1/4 cup grated Parmesan cheese,
optional
Cut avocado lengthwise into halves; re-
move seed and skin; dice. Coat avocado
with lemon juice. Drain and flake crab.
Melt butter; blend in flour. Stir in chicken
broth; cook, stirring over low heat until
mixture is thickened and comes to boil.
Stir in crabmeat and sherry; heat thor-
oughly and add salt and pepper to taste.
Fold in diced avocado, then turn into two
individual casseroles. If desired, sprinkle
with Parmesan cheese. Broil 2 minutes or
until top is brown. Serve at once. Makes 2
servings. Recipe can be multiplied for
more servings.
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# Crab and Avocado Casserole for Two
*Makes 2 servings*
## Ingredients
- 1 avocado
- Lemon juice
- 1 can (7.5-ounce) crabmeat, or 1 cup fresh crabmeat
- 1 1/2 Tbsp butter or margarine
- 2 Tbsp flour
- 1 cup chicken broth
- 1 Tbsp sherry
- Salt and pepper to taste
- 1/4 cup grated Parmesan cheese, optional
## Instructions
1. Cut avocado lengthwise into halves; remove seed and skin; dice.
2. Coat avocado with lemon juice.
3. Drain and flake crab.
4. Melt butter; blend in flour.
5. Stir in chicken broth; cook, stirring over low heat until mixture is thickened and comes to a boil.
6. Stir in crabmeat and sherry; heat thoroughly and add salt and pepper to taste.
7. Fold in diced avocado, then turn into two individual casseroles.
8. If desired, sprinkle with Parmesan cheese.
9. Broil 2 minutes or until top is brown.
10. Serve at once. -
Shrimp Crepes
SHRIMP CREPES
1 package (10 ounces) frozen
chopped spinach
3 tablespoons butter or margarine
⅓ cup flour
1½ cups milk
½ cup dry sherry
2 tablespoons lemon juice
1 tablespoon tomato paste
2 teaspoons snipped dried chives
1 teaspoon seasoned salt
¼ teaspoon nutmeg
⅛ teaspoon pepper
12 ounces small, cooked and shelled
shrimp
6 baked (7-inch) crepes
½ cup sliced natural almonds,
toasted
Cook spinach as package directs; drain
and squeeze out excess liquid. Set aside.
In 2-quart saucepan over medium heat,
melt butter; stir in flour. Cook 1 minute.
Gradually whisk in milk, sherry, lemon
juice and tomato paste. Add chives, salt,
nutmeg and pepper. Cook and stir about 5
minutes until smooth and thickened. Re-
move ⅔ cup; set aside. Stir spinach and
shrimp into larger portion of the sauce.
Reduce heat and cook until hot through,
stirring often.
On lightly buttered baking sheet, spoon
½ cup hot spinach mixture across center
of each crepe. Fold sides over to enclose
filling. Heat in 375-degree oven about 10
(over)
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minutes until edges of crepes begin to
curl.
Meanwhile, heat reserved sauce, mix-
ing in small amount of milk to thin, if
needed. With large spatula transfer crepes
to individual heated serving plates; pour
sauce over center of each. Sprinkle with
almonds and garnish with parsley sprigs.
Serve immediately. Makes 6 filled crepes.
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# Shrimp Crepes
*Makes 6 filled crepes*
## Ingredients
- 1 package (10 ounces) frozen chopped spinach
- 3 Tbsp butter or margarine
- 1/3 cup flour
- 1 1/2 cups milk
- 1/2 cup dry sherry
- 2 Tbsp lemon juice
- 1 Tbsp tomato paste
- 2 tsp snipped dried chives
- 1 tsp seasoned salt
- 1/4 tsp nutmeg
- 1/8 tsp pepper
- 12 ounces small, cooked and shelled shrimp
- 6 baked (7-inch) crepes
- 1/2 cup sliced natural almonds, toasted
## Instructions
1. Cook spinach as package directs; drain and squeeze out excess liquid. Set aside.
2. In a 2-quart saucepan over medium heat, melt butter; stir in flour. Cook 1 minute.
3. Gradually whisk in milk, sherry, lemon juice and tomato paste. Add chives, salt, nutmeg and pepper. Cook and stir about 5 minutes until smooth and thickened.
4. Remove 2/3 cup of sauce; set aside. Stir spinach and shrimp into the larger portion of the sauce. Reduce heat and cook until hot through, stirring often.
5. On a lightly buttered baking sheet, spoon 1/2 cup hot spinach mixture across the center of each crepe. Fold sides over to enclose filling.
6. Heat in a 375°F oven about 10 minutes until edges of crepes begin to curl.
7. Meanwhile, heat the reserved sauce, mixing in a small amount of milk to thin, if needed.
8. With a large spatula, transfer crepes to individual heated serving plates; pour sauce over center of each.
9. Sprinkle with almonds and garnish with parsley sprigs. Serve immediately. -
Shrimp Ginger Curry
SHRIMP GINGER CURRY
½ cup butter or margarine
½ cup finely chopped onion
½ cup finely chopped celery
2 cloves garlic, minced
1½ to 2 tablespoons peeled, grated
fresh ginger
1½ to 2 teaspoons curry powder
⅓ cup flour
3 cups light cream or milk
2 teaspoons lime juice
1 teaspoon salt
1 pound medium prawns, cooked,
shelled and deveined
Condiments:
Dry roasted peanuts
Toasted coconut
Raisins
Chutney
In skillet, melt butter. Add onion, celery
and garlic; saute until tender. Add ginger,
curry and flour; heat until bubbly. Re-
move from heat; stir in cream, lime juice
and salt. Cook and stir over low heat,
until thickened. Add shrimp; heat
through. Serve over hot cooked rice. Pass
suggested condiments. Makes 4 to 6 serv-
ings.
Note: 1½ to 2 cups cubed, cooked
chicken may be substituted for the
shrimp. Use 1½ cups each chicken broth
and light cream for liquid.
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# Shrimp Ginger Curry
*Makes 4 to 6 servings*
## Ingredients
- 1/2 cup butter or margarine
- 1/2 cup finely chopped onion
- 1/2 cup finely chopped celery
- 2 cloves garlic, minced
- 1 1/2 to 2 Tbsp peeled, grated fresh ginger
- 1 1/2 to 2 tsp curry powder
- 1/3 cup flour
- 3 cups light cream or milk
- 2 tsp lime juice
- 1 tsp salt
- 1 lb medium prawns, cooked, shelled and deveined
### Condiments (for passing at table)
- Dry roasted peanuts
- Toasted coconut
- Raisins
- Chutney
## Instructions
1. In a skillet, melt butter. Add onion, celery and garlic; sauté until tender.
2. Add ginger, curry powder and flour; heat until bubbly.
3. Remove from heat; stir in cream, lime juice and salt.
4. Cook and stir over low heat until thickened.
5. Add shrimp; heat through.
6. Serve over hot cooked rice. Pass suggested condiments at the table. -
Salmon Biscuit Ring
SALMON BISCUIT RING
1 can (15.5 ounces) salmon
1 egg
1 cup shredded Swiss cheese
½ cup chopped green onions
½ cup chopped parsley
2⅓ cups buttermilk baking mix
⅔ cup milk
1 egg, beaten (for glaze)
Sour Cream Dill Sauce:
½ cup dairy sour cream
2 tablespoons grated
Parmesan cheese
¼ teaspoon dill weed
⅛ teaspoon salt
Dash pepper
Milk to thin, if necessary
Drain and flake salmon. Combine
with 1 egg, cheese, green onions and
parsley; mix well. Using fork, stir
together baking mix and milk until
soft dough forms. On lightly floured
board, knead gently 12 to 15 times.
Roll into 10x15-inch rectangle.
Spread salmon mixture to about
1-inch from long edges. Roll up, be-
ginning from long side. Moisten edge
with water; seal well. Place seam-
side down in ring on greased baking
sheet. Seal ends together well. Make
12 cuts, each ⅔ of the way through
the ring. Turn each piece on its side.
Brush dough with beaten egg; bake at
375 degrees 25 to 30 minutes. Serve
with Sour Cream Dill Sauce. Makes 6
servings.
To make sauce, combine ingredi-
ents in order listed. If necessary, thin
to desired consistency with small
amount of milk. Makes about ⅔ cup.
Wrap flakes of canned salmon,
Swiss cheese, egg, green onions and
parsley in a biscuit dough and shape
into a ring for this entree. Serve the
Salmon Biscuit Ring with Sour
Cream Dill Sauce; accompany with a
winter fruit salad and a green vege-
table.
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# Salmon Biscuit Ring
*Makes 6 servings*
## Ingredients
### Biscuit Ring
- 1 can (15.5 ounces) salmon
- 1 egg
- 1 cup shredded Swiss cheese
- 1/2 cup chopped green onions
- 1/2 cup chopped parsley
- 2 1/3 cups buttermilk baking mix
- 2/3 cup milk
- 1 egg, beaten (for glaze)
### Sour Cream Dill Sauce
- 1/2 cup dairy sour cream
- 2 Tbsp grated Parmesan cheese
- 1/4 tsp dill weed
- 1/8 tsp salt
- Dash pepper
- Milk to thin, if necessary
## Instructions
### Biscuit Ring
1. Drain and flake salmon. Combine with 1 egg, cheese, green onions, and parsley; mix well.
2. Using a fork, stir together baking mix and milk until a soft dough forms.
3. On a lightly floured board, knead gently 12 to 15 times. Roll into a 10x15-inch rectangle.
4. Spread salmon mixture to about 1 inch from the long edges.
5. Roll up, beginning from the long side. Moisten edge with water; seal well.
6. Place seam-side down in a ring on a greased baking sheet. Seal ends together well.
7. Make 12 cuts, each 2/3 of the way through the ring. Turn each piece on its side.
8. Brush dough with beaten egg. Bake at 375°F for 25 to 30 minutes.
9. Serve with Sour Cream Dill Sauce.
### Sour Cream Dill Sauce
1. Combine ingredients in the order listed.
2. If necessary, thin to desired consistency with a small amount of milk.
3. Makes about 2/3 cup. -
Spaghetti with Tuna Fish
Spaghetti with Tuna Fish
By BETTY CROCKER
Prepared for The Minneapolis Star Home Service department.
Spaghetti with tuna fish is one of the best hurry-up main dishes I know of.
All you'll need with it will be salad or relishes, bread and butter, jam or jelly, and cookies and sauce for dessert.
Here's the recipe:
SPAGHETTI WITH TUNA FISH
1/2 lb. spaghetti (2 cups uncooked)
1 can tuna fish (1/2 pound)
1 tbsp. chopped parsley
1 tsp. minced onion or tiny pieces
of garlic
1 1/2 cups canned tomato soup
Cook spaghetti in 3 quarts of boiling water to which 1 tbsp. salt has been added. Drain.
Remove tuna fish from can.
Break into large pieces and put in hot frying pan with some of the oil from the can. Cook for 5 minutes.
Add the chopped parsley, onions and tomato soup. Cover and cook slowly for 10 minutes. Add cooked spaghetti to tomato and fish mixture. Serve hot. This will make about 6 servings.
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# Spaghetti with Tuna Fish
*Recipe by Betty Crocker — prepared for The Minneapolis Star Home Service Department*
*Makes about 6 servings*
## Ingredients
- 1/2 lb. spaghetti (2 cups uncooked)
- 1 can tuna fish (1/2 pound)
- 1 Tbsp. chopped parsley
- 1 tsp. minced onion or tiny pieces of garlic
- 1 1/2 cups canned tomato soup
- 1 Tbsp. salt (for pasta water)
## Instructions
1. Cook spaghetti in 3 quarts of boiling water to which 1 Tbsp. salt has been added. Drain.
2. Remove tuna fish from can. Break into large pieces and put in a hot frying pan with some of the oil from the can. Cook for 5 minutes.
3. Add the chopped parsley, onions, and tomato soup. Cover and cook slowly for 10 minutes.
4. Add cooked spaghetti to the tomato and fish mixture.
5. Serve hot. -
Crab Thermidor
CRAB THERMIDOR
2 cups cooked crab, shrimp or tuna (or a
combination)
3/4 cup dry white wine (sauterne is good)
3/4 cup chicken or court bouillon
1 tablespoon chopped green onion
1/4 teaspoon dry tarragon
1/4 teaspoon dry basil
3 cups rich, medium thick white sauce
1 teaspoon dry mustard
1 tablespoon lemon juice
1/4 to 1/2 cup grated Parmesan cheese
Put wine, bouillon, green onion, tarragon and basil in
skillet and simmer until reduced to about 1/3 cup. Add to
the white sauce with dry mustard and heat through. Do
not boil. Fold in lemon juice and crab. Spoon into 4 large
or 6 medium greased casseroles or shells or into 1 1/2-
quart casserole. Sprinkle tops or top with cheese.
Bake in preheated 400-degree oven until bubbly, or
place hot mixture low under broiler to brown cheese and
heat. Makes 4 large or 6 medium portions.
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# Crab Thermidor
*Makes 4 large or 6 medium portions*
## Ingredients
- 2 cups cooked crab, shrimp, or tuna (or a combination)
- 3/4 cup dry white wine (sauterne is good)
- 3/4 cup chicken or court bouillon
- 1 Tbsp chopped green onion
- 1/4 tsp dry tarragon
- 1/4 tsp dry basil
- 3 cups rich, medium-thick white sauce
- 1 tsp dry mustard
- 1 Tbsp lemon juice
- 1/4 to 1/2 cup grated Parmesan cheese
## Instructions
1. Put wine, bouillon, green onion, tarragon, and basil in a skillet and simmer until reduced to about 1/3 cup.
2. Add the reduced mixture to the white sauce along with the dry mustard and heat through. Do not boil.
3. Fold in lemon juice and crab (or chosen seafood).
4. Spoon into 4 large or 6 medium greased casseroles or shells, or into a 1 1/2-quart casserole.
5. Sprinkle tops with Parmesan cheese.
6. Bake in a preheated 400°F oven until bubbly, or place the hot mixture low under a broiler to brown the cheese and heat through. -
Salmon Aspic
SALMON ASPIC
1 (7-ounce) can salmon
1 envelope unflavored gelatin
1 cup chicken broth
½ cup sour cream
Juice of 1 lemon
⅓ cup chopped celery
2 tablespoons minced onion
Salt
Red pepper rings, optional for
garnish
Lettuce leaves
French bread, thinly sliced
Mayonnaise
Drain salmon and remove skin and
bones. Flake salmon into a bowl. Mix gel-
atin and chicken broth in a saucepan and
stir over low heat until gelatin is dis-
solved. Stir in sour cream and lemon juice.
Chill until slightly thickened. Fold in
salmon, celery and onion. Season to taste
with salt. Pour mixture into 2 1-cup in-
dividual molds. Chill until firm.
Place red pepper rings and lettuce in
individual serving dishes. Dip salmon
molds into lukewarm water several sec-
onds; tap loose and invert onto dish. Top
with a swirl of mayonnaise and serve
with thin slices of French bread. Serves 2.
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# Salmon Aspic
*Serves 2*
## Ingredients
- 1 (7-ounce) can salmon
- 1 envelope unflavored gelatin
- 1 cup chicken broth
- 1/2 cup sour cream
- Juice of 1 lemon
- 1/3 cup chopped celery
- 2 Tbsp minced onion
- Salt, to taste
- Red pepper rings, optional for garnish
- Lettuce leaves
- French bread, thinly sliced
- Mayonnaise
## Instructions
1. Drain salmon and remove skin and bones. Flake salmon into a bowl.
2. Mix gelatin and chicken broth in a saucepan and stir over low heat until gelatin is dissolved.
3. Stir in sour cream and lemon juice.
4. Chill until slightly thickened.
5. Fold in salmon, celery, and onion. Season to taste with salt.
6. Pour mixture into 2 individual 1-cup molds. Chill until firm.
7. Place red pepper rings and lettuce in individual serving dishes.
8. Dip salmon molds into lukewarm water for several seconds; tap loose and invert onto dish.
9. Top with a swirl of mayonnaise and serve with thin slices of French bread. -
Sesame Halibut Steaks
SESAME HALIBUT STEAKS
2 halibut steaks, 1 to 1½ inches
thick
⅓ cup melted butter
Dash garlic salt
2 cups soft bread crumbs
1 teaspoon garlic salt
⅛ teaspoon seasoned pepper
2 tablespoons toasted sesame
seeds
Brush the halibut with some of the
melted butter and arrange in a shallow
baking dish. Sprinkle with garlic salt.
Combine the balance of melted butter
with bread crumbs, garlic salt, seasoned
pepper, and sesame seeds. Mound half of
mixture on each piece of halibut. Bake in
a 350 degrees uncovered, until fish flakes
easily with a fork, approximately 25 to 30
minutes. Yields 2 servings.
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# Sesame Halibut Steaks
*Yields 2 servings*
## Ingredients
- 2 halibut steaks, 1 to 1 1/2 inches thick
- 1/3 cup melted butter
- Dash garlic salt
- 2 cups soft bread crumbs
- 1 tsp garlic salt
- 1/8 tsp seasoned pepper
- 2 Tbsp toasted sesame seeds
## Instructions
1. Brush the halibut with some of the melted butter and arrange in a shallow baking dish.
2. Sprinkle with garlic salt.
3. Combine the balance of melted butter with bread crumbs, garlic salt, seasoned pepper, and sesame seeds.
4. Mound half of the mixture on each piece of halibut.
5. Bake at 350°F uncovered until fish flakes easily with a fork, approximately 25 to 30 minutes. -
Hot Salmon Slaw
HOT SALMON SLAW
1 can (7.75 ounces) salmon
2 tablespoons oil
4 cups shredded cabbage
¾ cup grated carrots
¼ cup chopped green pepper
2 tablespoons vinegar
½ teaspoon sugar
1 tablespoon celery seed
Dash salt
½ cup mayonnaise
Drain salmon and break into small chunks. Heat oil in
skillet. Add cabbage, carrots and green pepper. Saute 5
minutes, stirring frequently, until vegetables are tender
crisp. Sprinkle with vinegar, sugar, celery seed and salt.
Toss in drained salmon. Cover skillet and cook 3 to 5
minutes. Remove from heat. Fold in mayonnaise. Serve
immediately. Makes 4 servings.
Note: This quick one-dish entree is ready to serve in
minutes. Add hard rolls or crusty French bread for a light
meal.
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# Hot Salmon Slaw
*Makes 4 servings*
## Ingredients
- 1 can (7.75 oz) salmon
- 2 Tbsp oil
- 4 cups shredded cabbage
- 3/4 cup grated carrots
- 1/4 cup chopped green pepper
- 2 Tbsp vinegar
- 1/2 tsp sugar
- 1 Tbsp celery seed
- Dash of salt
- 1/2 cup mayonnaise
## Instructions
1. Drain salmon and break into small chunks.
2. Heat oil in a skillet.
3. Add cabbage, carrots, and green pepper. Sauté 5 minutes, stirring frequently, until vegetables are tender-crisp.
4. Sprinkle with vinegar, sugar, celery seed, and salt.
5. Toss in drained salmon.
6. Cover skillet and cook 3 to 5 minutes.
7. Remove from heat. Fold in mayonnaise.
8. Serve immediately.
> **Note:** This quick one-dish entrée is ready to serve in minutes. Add hard rolls or crusty French bread for a light meal. -
Salmon
SALMON
Chinook (King, Spring) and Silver (Coho, Silver-
side) have a rich distinctive flavor and firm flesh of
a light pink to bright red color. Salmon steaks or
fillets may be butter sautéed, pan-fried, deep fried,
oven-fried, broiled and basted, barbecued, poached or
smoked. Whole salmon may be stuffed and baked in a
350° oven. Salt the interior of the fish lightly and
stuff it well. Use skewers to secure the edges. Place
the fish in a lightly oiled pan and oil the surface of
the skin. Allow 10 min. per pound or until it flakes
easily from the bone.
Compliments of Phil & Joe's Crab Co.
Garibaldi, Oregon 97118
(503) 322-3410
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# Salmon
*Recipe from Phil & Joe's Crab Co., Garibaldi, Oregon*
## Overview
This card is a cooking technique reference for salmon rather than a single recipe. It covers preparation methods for steaks and fillets as well as instructions for stuffing and baking a whole salmon.
## Ingredients
- Whole salmon (or salmon steaks/fillets)
- Salt (for interior)
- Oil (for pan and skin surface)
- Stuffing of your choice
## Instructions
### Steaks and Fillets
1. Salmon steaks or fillets may be prepared by any of the following methods: butter sautéed, pan-fried, deep fried, oven-fried, broiled and basted, barbecued, poached, or smoked.
### Whole Stuffed Salmon
1. Preheat oven to 350°F.
2. Salt the interior of the fish lightly.
3. Stuff the fish well with stuffing of your choice.
4. Use skewers to secure the edges closed.
5. Place the fish in a lightly oiled pan and oil the surface of the skin.
6. Bake approximately 10 minutes per pound, or until the flesh flakes easily from the bone.