• 8-10 lb. Salmon, cleaned
  • 2 Stalks of celery with leaves, chopped
  • 1/4 lb. Butter
  • 1/2 tsp. Basil
  • 1/4 tsp. Thyme
  • Salt to taste
  • 1/2 c. Dry white wine
  • 1/4 c. Lemon juice
  • 1 Sliced lemon
  • 1 Sliced lime
  • 4 c. Dried bread crubes
  • 1/2 tsp. Tarragon
  • 1-6-1/2 ounce can Crab meat (optional)
  • 1-6-1/2 ounce can Small shrimp (optional)
Lightly salt inside of fish.  Saute’ onion and celery in melted butter until onion is transparent.  Add drained crab meat and drained shrimp.  Add bread cubes.  Mix well.  Add wine and lemon juice.  Stir until all bread is moistened, to make a loose dressing.  Add seasonings.  Salt to taste.  Place fish on foil.  Lightly stuff fish with prepared stuffing (any additional stuffing can be baked in separate casserole).  Alternate lemon and lime slices on top of fish.  Wrap fish in foil.  Bake at 350°F for about 10 minutes per pound or until done.  Serve at once.
Makes 8-10 servings