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Salmon Stuffed with Arugula

 

20

Yield

1

serving

Prep

1

hrs

Cook

30

min

Ready

1

hrs

Trans-fat Free, Good source of fiber
 

Ingredients

3 pounds salmon
2 pounds arugula (roquette)
1 head garlic
peeled, crushed
*
½ pound red currants
ripe
*
2 tablespoons honey
1 each carrots
shredded
1 teaspoon salt
3 tablespoons schmaltz (chicken fat)
2 cups white wine
*
1 x honey
*
1 x arugula (roquette)
*

Directions

Remove head and entrils of fish, skin it and reserve the skin.

Wash cavity and rub whole with salt.

Let stand for one hour, rinse and cut crosswise into one-pound pieces.

Use the head and tail for a stock to make sauce if you wish.

Fry the fish skin in the chicken fat until crisp.

Strain and reserve the liquor.

Rinse the arugula in warm (not hot) water.

Drain and chop coarsely.

Sauté the garlic, carrot and honey together in the fish/chicken fat until soft.

Toss with the arugula and berries and stuff the fish pieces.

Bake at 325 degrees for 15 minutes per pound in a covered dish.

Remove cover, brush fish with additional honey, pour in 1 to 2 cups white wine and brown for 3 to 5 minutes a pound.

Top with additional berries and fresh arugula.

Serve cooled slightly with fresh cooked sliced carrots and peas.

 

* not incl. in nutrient facts

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Nutrition Facts

Serving Size 604g (21.3 oz)
Amount per Serving
Calories 65944% of calories from fat
 % Daily Value *
Total Fat 32g 49%
Saturated Fat 6g 31%
Trans Fat 0g
Cholesterol 195mg 65%
Sodium 812mg 34%
Total Carbohydrate 6g 6%
Dietary Fiber 4g 16%
Sugars g
Protein 147g
Vitamin A 162% Vitamin C 58%
Calcium 41% Iron 34%
* based on a 2,000 calorie diet How is this calculated?

 

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