Baked Stuffed Salmon


4 slices white bread, crusts trimmed
1/2 cup butter or margarine
1 pound mushrooms, coarsely chopped
1 teaspoon McCormick Bon Appétit
1 teaspoon McCormick lemon juice
1/2 teaspoon McCormick Ground Savory
1/2 teaspoon McCormick Coarse Ground Black Pepper

* * *

8 -pound to 10-pound whole salmon, cleaned and scaled

Basting sauce

1/2 cup butter or margarine
1/4 cup tomato sauce
1 tablespoon soy sauce
1 tablespoon McCormick Ground Mustard
1 tablespoon brown sugar
1/4 teaspoon McCormick Instant Minced Garlic

Grease large piece of aluminum foil and place foil in
14x9x1-inch baking pan. Set aside.

Cut bread into 1/2-inch cubes.

To make stuffing, melt 1/2 cup butter in large skillet over
medium heat. Add bread cubes, mushrooms, Bon Appétit, lemon
juice, savory, and pepper. Sauté 10 minutes, stirring occasionally.

Spoon stuffing into cavity of salmon, packing tightly. Close
opening with small skewers or wooden toothpicks to keep stuffing
from falling out. Place fish in prepared pan and set aside.

To make sauce, melt 1/2 cup butter in 1-quart saucepan over low heat.
Stir in remaining ingredients and mix well. Simmer 3 to 4 minutes.

Use very sharp knife to score skin on top of salmon in diagonal
lines to make diamond pattern. Brush with basting sauce.

Bake in 350 F oven 1 1/2 hours, brushing frequently with sauce.

Makes 12 servings, 6 to 8 ounces each

This recipe courtesy of Back of the Box Recipes. Home Page

This recipe created by McCormick.