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Salmon Stuffed w/Gefilte Fish (P, KLP, TNT)
Source: Unknown
Serves: 6 to 8

6 pounds whole salmon
2 tbsp. kosher salt
1 tbsp. garlic powder
1/4 tsp. black pepper

5 cloves garlic, peeled and quartered
1/2 bunch fresh cilantro
1 large ripe tomato, quartered
2 tbsp. corn or other vegetable oil
2 tbsp. water
1/2 tsp. kosher salt
1/4 tsp. freshly ground pepper

Gefilte Fish Stuffing:
3 pounds ground fish (2 lb. white and 1 lb. pike)
4 medium onions, finely chopped
1/3 cup matzo meal
4 eggs, lightly beaten
1 tsp. black pepper
5 tsp. salt
about 4 tsp. sugar

1 medium onion sliced in rings
2 carrots, cut in small cubes
2 celery stalks, sliced
1 large tomato, diced
1- 8 oz. can tomato sauce
5 cloves garlic, finely chopped
1 tbsp. lemon juice
1/2 tsp. black pepper
1 tsp. salt
1/2 cup water

Purchase a salmon that is thoroughly cleaned, scaled and boned. Have the backbone removed so the fish will open like a book. (Butterfly)

Prepare the fish by seasoning it inside and out with salt, pepper, and garlic powder. Combine all the marinade ingredients in food processor and blend well for a minute.

Spread the marinade all over the fish, making sure you cover the inside and the outside well. Cover with foil and let marinate in the refrigerator overnight or for a few hours.

Gefilte Fish Stuffing: Mix all the ingredients for the gefilte fish using a mixer on medium speed until well combined. This is the stuffing for the whole fish.

When ready to cook the fish, preheat the oven to 350F. Grease a large, deep baking dish.

Open the salmon and fill the inside with the gefilte fish mixture. Close and place in the dish.

Arrange the vegetables around the fish. Combine the tomato sauce, garlic, lemon juice, black pepper, salt and water and pour over the salmon and vegetables.

Cover again and bake between 45 minutes and 1 hour or until it tests done.

Poster's Notes:
I used all red onions, and white pepper for all the black pepper in this recipe. For the gefilte fish, I sautéed the 4 medium onions, in a little peanut oil and added a bit of sugar to them. I also added a finely chopped (in the processor) carrot to the mixture.

I used salmon and red snapper and "ground" it in a food processor. It seemed to be too much for stuffing the salmon, so with the excess, I baked that in a square pyrex baking dish (8") and it made a tasty baked gefilte fish "loaf" for another meal.

I marinated the salmon, overnight in the refrigerator, before stuffing and baking. This is a wonderful Shabbat or holiday main dish. I can't remember where I got this recipe, but it is a keeper.

Posted by Steve & Marilyn Kerman Nutritional Info Per Serving: N/A