Fruited Couscous-Stuffed Salmon Roast
Recipe from Better Homes and Gardens

For a colorful stuffing, choose a red pear and leave the peel on it. From another pear, cut some thin wedges to garnish this stunning salmon.


Fruited Couscous-Stuffed Salmon Roast

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Servings: Makes 8 servings.
Prep Time: 20 mins
Total Time: 1 hr 10 mins
Related Categories: Baked Salmon, Couscous, Low Calorie, Low Fat, Low Sodium, Seafood Pasta, Stuffed Salmon
 
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Ingredients
  • 1  stalk
    celery, chopped (1/2 cup)
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  • 1 
    medium onion, chopped (1/2 cup)
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  • 1  tablespoon
    margarine or butter
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  • 2/3  cup
    chicken broth
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  • 1/2  cup
    apple cider or apple juice
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  • 1/2  teaspoon
    ground coriander
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  • 1/4  teaspoon
    ground allspice
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  • 1/8  teaspoon
    pepper
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  • 1-1/2  cups
    corn bread stuffing mix
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  • 1-1/2  cups
    chopped pear
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  • 1/2  cup
    couscous
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  • 1/2  cup
    golden raisins
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  • 1/4  cup
    snipped parsley
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  • 1  3-pound
    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)
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  • 1  tablespoon
    cooking oil
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  •  
    Pear wedges (optional)
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  •  
    Celery leaves (optional)
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Directions
1.
For stuffing, in a medium saucepan cook celery and onion in margarine or butter until onion is tender but not brown; remove from heat. Stir in chicken broth, apple cider or apple juice, coriander, allspice, and pepper.
2.
In a medium bowl combine stuffing mix, chopped pear, couscous, raisins, and parsley. Add celery mixture; toss lightly to mix.
3.
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.
4.
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.
Nutrition information
Calories 361, Total Fat 10 g, Saturated Fat 2 g, Cholesterol 31 mg, Sodium 375 mg, Carbohydrate 39 g, Fiber 2 g, Protein 29 g. Daily Values: Vitamin A 10%, Vitamin C 20%, Calcium 4%, Iron 11%. Percent Daily Values are based on a 2,000 calorie diet
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