Fruited Couscous-Stuffed Salmon Roast

For a colorful stuffing, choose a red pear and leave the peel on it. From another pear, cut some thin wedges to garnish this stunning salmon.

2 users rated this recipe an average rating of 3.0
Makes:
8 servings
Prep:
20 mins
Roast:
50 mins 350°F
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Fruited Couscous-Stuffed Salmon Roast

Ingredients
1
stalk celery, chopped (1/2 cup)
1
medium onion, chopped (1/2 cup)
1
tablespoon margarine or butter
2/3
cup chicken broth
1/2
cup apple cider or apple juice
1/2
teaspoon ground coriander
1/4
teaspoon ground allspice
1/8
teaspoon pepper
1 1/2
cups corn bread stuffing mix
1 1/2
cups chopped pear
1/2
cup couscous
1/2
cup golden raisins
1/4
cup snipped parsley
1
3 pound fresh salmon roast (about 8 inches long and 2-1/4 inches thick), boned, or one 4- to 5-pound whole dressed salmon (with head and tail)
1
tablespoon cooking oil
 
Pear wedges (optional)
 
Celery leaves (optional)

Directions

  1. For stuffing, in a medium saucepan cook celery and onion in margarine or butter until onion is tender but not brown; remove from heat. Stir in chicken broth, apple cider or apple juice, coriander, allspice, and pepper.
  2. In a medium bowl combine stuffing mix, chopped pear, couscous, raisins, and parsley. Add celery mixture; toss lightly to mix.
  3. Rinse fish; pat dry with paper towels. Fill fish cavity with 1 cup of the stuffing. Tie or skewer fish closed. Place stuffed fish on a greased rack in a large shallow baking pan. Place the remaining stuffing in a 1-quart casserole; cover casserole.
  4. Brush outside of fish with oil; cover loosely with foil. Bake fish and stuffing in a 350 degree F oven about 50 minutes for a salmon roast (50 to 60 minutes for a whole dressed salmon) or until fish flakes easily with a fork and stuffing is heated through. Garnish with pear wedges and celery leaves, if desired. Makes 8 servings.

Nutrition Facts

(Fruited Couscous-Stuffed Salmon Roast)
    Per serving:
  • 361 kcal cal.,
  • 10 g fat
  • (2 g sat. fat,
  • 31 mg chol.,
  • 375 mg sodium,
  • 39 g carb.,
  • 2 g fiber,
  • 29 g pro.
  • Percent Daily Values are based on a 2,000 calorie diet
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