I do not like fish so if I eat it, it better be wild and
good for me. You can only be sure what fish you are eating if you buy the whole
fish. Living near the west coast of Canada we have
the opportunity to buy and fish for wild pacific salmon. Some of the stores get
them fresh once or twice a year. We also have a store on the nearby Tk'umlups
Land, it’s a little more expensive, but the quality is always first class.
Depending on the size we buy 15 to 20 pink and a couple of sockeyes during the summer, we portion and freeze them and then we are set for a whole year.
Whole fish is always less expensive than fillets, besides
the presentation is far more impressive. Filleting the salmon requires a sharp
knife and a bit of finesse. Fishy smell means the fish is no longer fresh. You can still use it; a
few hours in a bowl of salted water will improve the flavour. Of course fresh is best.
STUFFED WILD SALMON
3 lb whole wild pacific salmon
melted butter for basting
1-1/2 tbsp fresh lemon juice
salt and pepper to taste
olive oil for drizzling
3 slices of sourdough or deli rye chopped into crouton sized pieces
1 Tbsp olive oil
1/2 onion, diced
1 tsp dill weed
kitchen cord
- Using a sharp knife or scissors, cut the fins and gills off the cleaned fish.
- With a filet knife cut out and remove all the bones, leaving the skin intact.
- The fish will open up like a fan.
- Gently rinse and pat dry with paper towels.
- Lay the fish on a cutting board.
- Brush the flesh with melted butter and season with fresh lemon juice, salt and pepper.
- Preheat the oven to 400F.
- Drizzle the bottom of a baking dish with olive oil.
- Prepare the stuffing next.
- Place the bread cubes in a large bowl.
- Heat 2 Tbsp olive oil on medium heat in a non stick skillet.
- Add the onions and sauté until soft.
- Add the onions, dill weed, salt and pepper to the bread cubes and lightly mix.
- Loosely stuff the fish with the stuffing and tie it up with kitchen cord.
- Place in a prepared pan and spread the top with melted butter.
- Place in the preheated oven and bake until clear juices run when pierced. Count on 10 minutes of baking time per inches of the widest part of the fish.
- Remove from the oven, cut away the kitchen cord and serve.
