Stuffed Salmon

Chef Notes:
The amount of stuffing from this recipe is enough to stuff about 2 lbs of salmon fillet. Leftover stuffing will keep in the fridge for a few days or can be frozen for another meal.
Feel free to include the leaves of the celery in the stuffing. They are very flavorful.
For a healthier version omit egg yolk and bread crumbs. Serves 6 – 8 as a main dish.

Ingredients:

Filling: 8 oz package of Shining Ocean surimi seafood, chopped
½ cup of celery finely diced (1 large stalk)
½ cup onions diced (1 small onion)
½ cup green pepper diced
2 Tbsp butter
2 Tbsp flour
2/3 cup hot milk
1 tsp Worcestershire sauce
dash or two of Tabasco (to taste)
1 tsp prepared mustard
¼ cup breadcrumbs (or cracker crumbs)
1 egg yolk
salt and pepper to taste.

Directions:
Melt the butter in a medium sauce pan. Add the onions, celery and green peeper. Saute until soft, but not browned. Add the flour and cook for 3 minutes longer. Add the hot milk and stir constantly, until the mixture thickens. Now add the Worchestershire sauce, Tabasco and surimi. Cook for 3 minutes, then remove from the heat. Stir in the egg yolk and bread crumbs. Set aside.
With a sharp knife slice the salmon fillet lengthwise to crate a pouch. Fill with the stuffing, drizzle with butter and lemon juice (optional) and bake at F 375 for 15 – 25 minutes (depending on the thickness of the fish). DO NOT OVERCOOK SALMON. INSIDE SHOULD REMAIN SLIGHTLY TRANSLUCENT.
Garnish with lemon wedges and/or fresh herbs.