Eat Something

{August 10, 2008}   Stuffed Salmon

Stuffed Salmon
1/2 c breadcrumbs
2 tsp ea: lemon zest and thyme
1 tsp ea: s/p, oregano, garlic, onion
1 egg, beaten
1 T (maybe, or as needed) water/lemon juice
1.4 oz jar of dijon
2 tsp lemon juice
1 tsp molasses

Place the fish on the baking sheet skin side down. Mix stuffing ingredients and add water or lemon juice just until moistened (not a firm measurement). Slit fish (you can cut a pocket into each portion, but we just butterflied the whole thing because that was easier to me) and fill with stuffing, close up. Mix the glaze ingredients and brush the top and sides of the fish with the glaze. Cook time, the Hubs handled the cooking so I don’t know but the package had some instructions so you could likely use that. Sorry…


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