An Easy Whole Salmon Recipe That’s A Gourmet Treat And Serves A Crowd!
Whole Salmon Recipe
When salmon is abundantly available, you can find some absolutely drop-dead prices at your local fish market. I recently came across some excellent, fresh whole salmon, selling for $1 per pound. Having a big freezer and a great liking for salmon, it was a no brainer to stock up on a few of these fish. Some connoisseurs insist that wild salmon is superior to farm raised salmon, but most people can't detect a discernible difference.
I'd never cooked a whole salmon myself, but had enjoyed one more than two decades ago, while visiting my brother, who lived in Vancouver at the time. He's an avid fisherman and went on weekly trips to pluck these lovely fish right out of the Columbia River. He grilled a whole salmon for dinner and it was one of the best meals I'd ever eaten. When I procured my whole salmon, all I needed was a whole salmon recipe. My brother's was very simple, so it didn't take much for me to retrieve his method from memory. With my freezer bursting with salmon, I figured I could afford to take a chance on creating my own whole salmon recipe, building on the techniques I learned from my brother. The result was delicious, if I do say so! Of course, in all modesty, his technique was what made all the difference. Here, I'd like to share this composite whole salmon recipe with you.
The fish I purchased was already cleaned, so that step was unnecessary. My husband enjoys fishing and if a fish is to be cleaned, I leave that job to him. I suggest you do the same 
The stuffing for the salmon is my contribution to this whole salmon recipe. The rest of the credit is due my brother. Here's what you'll need for the stuffing:
1.A bag of unseasoned croutons, such as you'd use for stuffing a turkey.
2.Approximately 4 ounces of fresh spinach, well washed, drained, with stems removed and tamped dry between paper towels.
3.Two cups of hot water, flavored with one chicken bouillon cube. (You may not use the full two cups - wet it to your taste.)
4.One can of whole water chestnuts, diced into quarters.
5.One medium Walla-Walla sweet onion, diced.
In a large bowl, mix the croutons and some of the chicken broth, so that the croutons are just slightly wet. This allows the rest of the stuffing ingredients to be distributed more evenly. Add the spinach leaves, water chestnuts and onion, one ingredient at a time, mixing thoroughly with a wooden spoon. Add more chicken broth, to your liking.
Roll out a piece of heavy duty foil, large enough to wrap the fish entirely. Lay the fish on the foil, centered. Use the wooden spoon to stuff the salmon. (Any extra stuffing may be baked separately.) Finely slice one large fresh lemon, laying the slices over the top of the fish. Close the foil over the fish, leaving a little opening to allow the steam to escape.
Lay the foil-wrapped salmon on the preheated grill. Let it cook for about 10-12 minutes and then check the meat. When done, it should flake with a fork, with no translucency in the thickest part of the fish. Remove the stuffing to a separate dish, cut the fish into serving sized pieces, garnishing with a slice of lemon and a sprig of dill. You'll surely have calls for seconds - and a copy of your whole salmon recipe.
Does anyone know a good recipe for salmon?
I'm trying to find a good baked salmon recipe.
BAKED SALMON STUFFED WITH MASCARPONE SPINACH
Serve with pan-fried potatoes. What to drink: A crisp Sauvignon Blanc from California or New Zealand, or a French Sancerre.
click photo to enlarge
1 10-ounce bag fresh spinach leaves
1/2 cup cream cheese (about 4 ounces), room temperature
1/2 cup mascarpone cheese,* room temperature
Pinch of ground nutmeg
8 6- to 8-ounce salmon fillets with skin (each about 1 inch thick)
Olive oil
2 2/3 cups fresh breadcrumbs from French bread with crust
1/2 cup (1 stick) butter, melted
1/2 cup freshly grated Parmesan cheese
Cook spinach in large pot of boiling water just until wilted, about 30 seconds. Drain; rinse with cold water. Squeeze spinach dry, then finely chop. Place in small bowl. Mix in cream cheese, mascarpone, and ground nutmeg. Season to taste with salt and pepper. Cut one 3/4-inch-deep, 2 1/2-inch-long slit down center of top side of each salmon fillet, forming pocket for spinach mixture. Fill each slit with spinach mixture, dividing equally among salmon fillets. (Can be made 4 hours ahead. Cover and chill.)
Preheat oven to 450°F. Brush rimmed baking sheet with olive oil. Sprinkle salmon fillets with salt and pepper. Mix breadcrumbs, melted butter, and Parmesan cheese in medium bowl. Top each salmon fillet with breadcrumb mixture, pressing to adhere. Place salmon fillets, skin side down, on prepared baking sheet. Bake salmon until opaque in center, about 12 minutes. Transfer to plates and serve.
* Italian cream cheese sold at Italian markets and also at many supermarkets.
Makes 8 servings.
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Filed under: General Fishing
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Stingray is shit fish to eat…They are not on the human consumption list hence its not around at the local fish market. .you would’nt have it if you where starving. The two guys are arseholes from hell and should be cut up for fun….
It could have been worse. I woke up one Thanksgiving morning to water all over my kitchen floor. My refrigerator had given up and defrosted itself on my floor. So here I am, in the corner, after mopping up the water, stuffing a turkey while the guys remove everything from the dead fridge and put it in coolers, remove the fridge itself and install the 'garage fridge'. At least I had backup! Good luck!