Park Slope Recipe by Tiny New York Kitchen: Victoria's Stuffed Baked Salmon

Victoria's Stuffed Baked Salmon

Salmon is such a wonderful fish that it’s nice to cook as often as you can. The addition of soy sauce and fresh ginger work very well with this salmon recipe.

INGREDIENTS:

• 1 Whole 5 Pound Salmon
• 3/4 Cup Soy Sauce
• 20 Crushed Saltine Crackers
• 1/4 Cup Bread Crumbs
• 1/2 Cup Butter
• 10 Chopped Green Onions
• 2 Chopped Shallots
• 1/4 Cup Chopped Parsley
• 1 Teaspoon Tarragon
• 3 Lemons
• 1/2 Teaspoon Kosher Salt
• 1/2 Teaspoon Freshly Ground Pepper
• 4 Large Celery Stalks
• 4 Large Carrots
• 1 Sliced Onion
• 2 Slivered Pieces Fresh Ginger
• 1/4 Cup Olive Oil
• 1 Cup Dry White Wine

DIRECTIONS:

Preheat your oven to 450º F. Wash and dry the salmon. Generously cover the salmon with the soy sauce inside and out. In a medium size bowl combine the crushed crackers and bread crumbs. Set aside. 

In a medium size sauté pan melt the butter and sauté the green onions, shallots, garlic, parsley and tarragon for 7 minutes. Remove from the heat and add to the cracker mixture and combine well. Squeeze the lemon juice from the lemons into the cracker mixture. Add the salt and pepper as well. Don’t throw away the squeezed lemon halves. Place the whole celery stalks and carrots on the bottom of the baking pan. Place the onion slices on the bottom as well. Put the salmon on top of the carrots, celery and onion slices. Stuff the salmon with the cracker mixture. Put the ginger slivers inside of the salmon as well as on top and scattered around. 

Drizzle the olive oil over the top of the salmon and place the used lemon halves around the salmon. Pour the white wine into the bottom of the pan and place in the oven for 45 minutes.

If you need to add more white wine half way through baking then go ahead and add more. You will want the salmon to be golden brown. Serves 4 people.