Baked Stuffed Salmon

Baked Stuffed Salmon

1-8 to 12lb whole salmon, cleaned
1-tbsp salt
3-tbsp lemon juice
1-cup celery, chopped
1-cup celery leaves, minced
2-medium onions, thinly sliced
1/4-cup butter
4-cups whole wheat or rye bread, diced
1/4-tsp sage
Salt and pepper to taste
2-eggs, lightly beaten

Rub cleaned fish inside and out with a mixture of salt and lemon juice
Over medium-low heat, sauté the celery, celery leaves, and onions in the butter until onions are soft and lightly brown
Pour over the diced bread in a bowl
Blend well; add the sage and eggs
Stir until well mixed
Stuff the fish with it and tie securely
Place the fish on a well-oiled baking sheet
Bake in a preheated 400* oven 10 minutes per pound
Serve with hollandaise sauce, tomato sauce, or a mixture of equal parts heated lemon juice and butter

Serves 12-16