10 servings
2 tablespoons olive oil
1 large red onion, peeled, halved and thinly sliced
2 medium cloves garlic, peeled and minced
2 medium carrots, peeled and cut into julienne sticks (about 2 inches long and 1/8-inch wide)
1 small fennel bulb, quartered, thinly sliced
½ teaspoon salt
Freshly ground black pepper to taste
2 tablespoons minced fresh dill
¼ cup minced fresh parsley
2 tablespoons lemon juice
½ cup fresh bread crumbs
1 (4-pound) whole salmon, filleted, head and tail removed
Kitchen string
Lemon wedges
1. In a large skillet heat olive oil over medium heat. Add onion and saute 5 minutes. Add garlic, carrots, fennel, salt and pepper; saute 10 minutes. Transfer to a bowl and stir in the dill, parsley, lemon juice and bread crumbs. Cool.
2. When the stuffing has cooled, open the filleted salmon. Pack the stuffing with your hands onto the bottom half of the salmon and close the top. Tie in four places with kitchen string.
3. Preheat the oven to 450 degrees. Line the bottom of a broiling pan with heavy aluminum foil. Lightly oil the foil, or spray with nonstick cooking spray. Put the salmon into the pan and measure the fish at its thickest point. Cook the fish for 14 minutes per inch of thickness, or until the salmon tests done.
4. Remove the fish from the oven and cool 5 minutes. Put onto a serving platter, remove the string and serve with lemon wedges.
-Inspired by "Martha Stewart's Menus for Entertaining"
© 2002, The Seattle Times.
Distributed by Knight Ridder/Tribune Information Services.
