[ world famous recipes ] Fruited Couscous-Stuffed Salmon Roast

Fruited Couscous-Stuffed Salmon Roast>
1 stalk celery, chopped (1/2 cup)
1 medium onion, chopped (1/2 cup)
1 Tbs butter
2/3 cup chicken broth
1/2 cup apple cider or apple juice
1/2 tsp ground coriander
1/4 tsp ground allspice
1/8 tsp 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-lb 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 Tbs cooking oil
Pear wedges (optional)
Celery leaves (optional)

For stuffing, in a medium saucepan cook celery and onion
in butter until onion is tender but not brown; remove from
heat. Stir in chicken broth, apple cider or apple juice,
coriander, allspice, and pepper.

In a medium bowl combine stuffing mix, chopped pear,
couscous, raisins, and parsley. Add celery mixture; toss
lightly to mix.

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.

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.

Nutritional Facts Per Serving
Calories: 361, total fat: 10g, saturated fat: 2g,
cholesterol: 31mg, sodium: 375mg, carbohydrate: 39g, fibre:
2g, protein: 29g, vitamin A: 10%, vitamin C: 20%, calcium:
4%, iron: 11%

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