Try this Stuffed Salmon recipe, or contribute your own.
Suggest a better descriptionEither buy two matching halves of fresh salmon or buy a section of salmon than includes a portion of the body cavity available for stuffing. Rinse fish under running cold water and pat dry. De-bone but leave skin on. Place sliced ingredients inside, or between portions of, fish, sprinkle chopped baby dill over and tie closed with a cotton string or butchers twine. Barbecue on each side about 5 minutes/per. turn over four times or until fish is obviously done. Follow same directions for broil bake in oven. Serve with Yogurt/caper sauce. Posted to Recipe Archive - 02 Feb 97 by ted by: szoritch@siwash.bc.ca on Feb 2, 9.
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
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Serving Size: 1 Serving (0g) | ||
Recipe Makes: 4 Servings | ||
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Calories: 0 | ||
Calories from Fat: 0 (NaN%) | ||
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Amt Per Serving | % DV | |
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Total Fat 0g | 0 % | |
Saturated Fat 0g | 0 % | |
Monounsaturated Fat 0g | ||
Polyunsanturated Fat 0g | ||
Cholesterol 0mg | 0 % | |
Sodium 0mg | 0 % | |
Potassium 0mg | 0 % | |
Total Carbohydrate 0g | 0 % | |
Dietary Fiber 0g | 0 % | |
Sugars, other 0g | ||
Protein 0g | 0 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
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