Summer garden stuffing
1 /2 c pota
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| -chopped | ||
| ¼ | cup | Tomato, finely chopped |
| ¼ | cup | Cucumber, finely chopped |
| 2 | tablespoons | Green Pepper, fine chopped |
| 2 | tablespoons | Onion, finely chopped |
| 4 | ounces | Pacific Shrimp or Crabmeat (optional) |
| 2 | teaspoons | Lemon juice |
| 1 | teaspoon | Fresh dill, finely chopped |
| Salt And Pepper | ||
| 1 | tablespoon | Butter, melted |
Directions
Description:
Sufficient for whole Pacific Salmon approx 3 lbs Instructions:
In a bowl combine all ingredients, tossing gently but thoroughly to distribute evenly. Stuff salmon cavity lightly. Any remianing stuffing may be wrapped in foil and cooked alongside salmon. Or, if desired, stuffed salmon may be baked; measure at thickest point, including stuffing, and bake at 450F for 10 min. per inch thickmess or until juices run clear and flesh, fork-tested along the backbone, is opague.
Source/Author: Fisheries Council of B.C. / typo Bob Shiells Notes:
See Barbequed Pacific Salmon; this is a great stuffing for the salmon.
Submitted By BOB SHIELLS On 07-04-95
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