Ingredients
- 1 1 whole Alaska Keta Salmon (dressed), fresh or thawed
- Salt and pepper, to taste
- Lemon half
- Stuffing:
- 1 1 box (6 oz.) herb-flavored stuffing mix
- 1/2 cup 1/2 cup hot water
- 1/4 cup 1/4 cup crisp, crumbled bacon or pancetta
- 3 Tablespoons 3 Tablespoons reserved bacon drippings or olive oil, divided
- 1 1 medium leek, white and light part only (about 1 cup), halved lengthwise, then sliced
- Half of a small peeled celery root (about 1-1/2 cups), cut in 1/2-inch dices*
- 2 Tablespoons 2 Tablespoons each chopped parsley and lemon zest
- 12 12 to 16 oz. fresh asparagus, trimmed and cut in 2-inch pieces
Servings:
Units:
Instructions
- Remove Alaska Keta Salmon from refrigerator 15 minutes before cooking. Heat oven to 400F. Cut 2 pieces of aluminum foil large enough to
- wrap around salmon lengthwise. Stack the foil sheets (shiny side down) on a baking sheet.
- Stir stuffing mix, water and bacon in a medium bowl; set aside. Add 2 tablespoons bacon drippings (or olive oil) to a large frying pan.
- Stir in leeks and celery root; saut 3 to 5 minutes, until leeks are softened. Transfer cooked vegetables, parsley, zest and asparagus to
- stuffing mix; stir to combine.
- Rinse salmon under cold water, thoroughly rinsing belly cavity; pat dry with paper towel. Place salmon on foil sheets. Brush or rub
- remaining drippings/oil on both sides of the salmon; season with salt and pepper. Cut 3 to 4 slits, crosswise, into the skin of the salmon,
- deep enough to almost reach the bone. Loosely stuff salmon cavity with half to 3/4 of stuffing mixture, allowing remaining stuffing to set
- on the foil around the belly of the fish. Squeeze lemon juice onto fish. Bring foil ends up and crimp to close (leave room for heat
- circulation inside), forming a sealed packet.
- Transfer the foil packet and baking sheet to the preheated oven and roast for 25 to 35 minutes, cooking just until salmon is opaque
- throughout. Remove from the oven and let rest a few minutes before serving. Serve salmon with stuffing.
- *NOTE: 1 cup of diced celery may be substituted for celery root.
- Variation: Salmon can be grilled at medium-high heat (400F). Carefully transfer foil packet to the center of the preheated grill. Close
- grill cover and cook for 30 to 40 minutes, just until fish is opaque throughout. Be sure to let the salmon rest a few minutes before
- serving.
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