Stuffed Salmon Roast

8
Servings
15m
Prep Time
48m
Cook Time
1h 3m
Ready In


"I was intrieged with this recipe because it calls for a sweet potato stuffing, sounded great and it is, we loved this and the salmon roast stays nicely moist and loaded with flavour. This recipe can be easily increased or decreased. Revised from Company's comming book."

Original recipe yields 8 servings
OK

Nutritional

  • Serving Size: 1 (192 g)
  • Calories 631.1
  • Total Fat - 10.1 g
  • Saturated Fat - 1.7 g
  • Cholesterol - 1.1 mg
  • Sodium - 90 mg
  • Total Carbohydrate - 113.6 g
  • Dietary Fiber - 4.3 g
  • Sugars - 1.2 g
  • Protein - 18.8 g
  • Calcium - 35.1 mg
  • Iron - 1.7 mg
  • Vitamin C - 4.2 mg
  • Thiamin - 0.1 mg

Step 1

Preheat oven to 350f degrees.

Step 2

Melt butter in frypan over medium heat; add celery and onion, cook for about 5 minutes, stirring occasionally, until celery is tender crisp; add sweet potato, cook for about 3 minutes stirring occasionally unitl sweet potato begins to soften.

Step 3

Add bread, parsley, thyme and first amout of lemon pepper; Stir until bread is well coated. Remove from heat.

Step 4

Arrange half of the bread mixture on a greased sheet of foil; wrap it loosely. Stuff the remaining half of bread mixture into fish cavity; tie with string or use toothpicks to hold the opening closed. Sprinkle the outside of the fish with the second amount of lemon pepper.

Step 5

Place on a baking sheet lined with foil; fold the foil over the stuffed fish to form a sealed package.

Step 6

Place the foil wrapped stuffing on the same baking sheet.

Step 7

Bake at 350f degrees on middle rack of preheated oven for approximately 40 minutes or until fish flakes easily with a fork.

Tips & Variations


  • Foil wrap

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