Whole Stuffed Baked Pink Salmon

Cooking method

1. Step 1:

   

   Gather everything you'll need for the whole stuffed baked pink salmon. If the fish is frozen, thaw it ahead of time — ideally overnight in the refrigerator, so it thaws slowly and doesn't release too much liquid. Use whatever spices and seasonings you like. Any mushrooms work here; if they're frozen, thaw them in advance too.

2. Step 2:

   

   Scrub the carrot clean under running water, peel it, and grate it on the large holes of a box grater. A fine grater works too — since the vegetables are sautéed first and then baked inside the fish, the texture won't change the flavor either way, and everything comes out tender.

3. Step 3:

   

   Peel the onion, rinse it, and cut it into small dice.

4. Step 4:

   

   Rinse the parsley under running water, pat it dry, and chop it finely.

5. Step 5:

   

   Add the vegetable oil to a skillet. Over medium heat, sauté the carrot and onion, stirring now and then so they cook evenly and don't scorch. Cook just until half-tender.

6. Step 6:

   

   Stir in the parsley, Provençal herbs, basil, and salt. Keep cooking for another 10 minutes, stirring occasionally.

7. Step 7:

   

   Wash the mushrooms and pat them dry to remove excess moisture, then chop them finely.

8. Step 8:

   

   Sauté the mushrooms in a little vegetable oil until done, salting them at the end. Stir often as they cook. Frozen mushrooms take longer — let all the liquid cook off before they start to brown. Let the mushrooms and vegetables cool slightly.

9. Step 9:

   

   Now turn to the fish. If it hasn't been cleaned, slit the belly, remove the innards, and take out the gills so the fish won't taste bitter. Using a sharp knife, scrape off the scales, working from tail to head. Rinse the fish well under running water and pat it thoroughly dry with paper towels.

10. Step 10:

    

    Working from the belly, cut along both sides of the backbone. Gently snap the spine free at the head and at the tail, then lift it out. Remove all the rib bones and any small pin bones.

11. Step 11:

    

    Carefully cut away the fillet, leaving about a 1/4-inch (0.5 cm) layer of flesh on the skin. Go slowly so you don't tear the skin — it needs to stay whole and intact. Lightly salt the inside and add spices if you like.

12. Step 12:

    

    Combine the reserved fish flesh with the sautéed vegetables and mushrooms and mix well.

13. Step 13:

    

    Pack the filling firmly onto one half of the fish. Fold the other half over, pressing gently to give the fish its natural shape.

14. Step 14:

    

    Sew the belly shut with kitchen twine or plain thread so the filling stays put. In practice, this filling sets up nicely as it bakes and tends to stay inside on its own.

15. Step 15:

    

    Before baking, wrap the salmon in foil so it stays moist and doesn't dry out.

16. Step 16:

    

    Bake the stuffed fish in an oven preheated to 350°F (180°C) for 25 minutes. About 5 minutes before it's done, carefully open the foil — watch out for the steam — and return the fish to the oven to brown.

17. Step 17:

    

    Serve the stuffed fish hot with any side you like. Boiled or mashed potatoes are perfect. Round it out with fresh vegetables and herbs. Enjoy!