Stuffed Salmon

While food shopping the other day, I found this whole salmon for sale at a local shop and I couldn't resist taking it home. All I kept thinking about is how to stuff it! For a farm raised Atlantic Salmon going for $1.99/lb. is not a bad price considering a Wild Alaskan Salmon can be as much as $7.99/lb. these days. This whole fish weighed in about 2.53 lbs., which is not bad either. Between my husband and I this whole fish is a meal X 3 for us!

With few simple ingredients, I was able to stuff this monster fish into a lovely, yet flavorful gourmet dish, served with a side of buttered couscous and garlic roasted brussel sprouts with sea salt. It was the perfect meal for my honey to come home with after his deer hunt adventure with my Step-Dad this afternoon (even though they came home empty-handed!). Oh well, I know they'll have better luck this coming weekend...with no buck or doe, my honey deserves anything, but the best!

Ingredients:
Whole Atlantic Salmon, about 2.5 lbs
2 Wild Boar or Regular Bacon, cut into 1/4" slices
1 med onion
2 cloves garlic
2 Tomatoes, sliced
Fresh Rosemary
Frest Sage
Calamansi slices and juice
Salt and Pepper

Directions:
In a skillet, brown bacon bits. Saute in onions and garlic. Cook until tender and translucent. Add tomatoes. Remove from heat immediately. Set aside and let it cool.

Clean and scale fish. Pat it dry with paper towel. Season with salt. Stuff the fish with the bacon-onion-garlic-tomato mixture. Add herbs, slices of calamansi or lemon. Then squeeze a few more calamansi or lemon juice on top. Sprinkle with salt and pepper. Tie fish with a kitchen twine. Place fish on a rack over a foil-lined baking pan. Bake at 400 degrees F for 25 minutes, then broil for about 5 minutes unitl skin is lightly browned. Serve cut salmon steaks with couscous and garlic-roasted brussel sprouts. Watch out for the bones!