Herb-Stuffed Baked Salmon
- 2 thick slices sourdough bread, torn into chunks
- 1/2 cup pine nuts
- 1 garlic clove, chopped
- Handful mixed fresh herbs, such as parsley, oregano, and thyme leaves, chopped
- Pinch dried chile flakes
- One 3- to 4-pound side of wild salmon, skin on, pin bones removed
- 1/3 cup olive oil, plus more for the roasting pan
- Salt and freshly ground black pepper
- 1 bunch fresh dill
- 2 large lemons, thinly sliced
- Produce
- Chile flakes, dried (1 Pinch)
- Dill, fresh (1 bunch)
- Herbs, mixed fresh (1 Handful)
- Lemons, large (2)
- Pine nuts (1/2 cup)
- Seafood
- 3- to 4-pound side of wild salmon (1)
- Cooking & Baking
- Garlic clove (1)
- Olive oil (1/3 cup)
- Salt and freshly ground black pepper (1)
- Bread & Baked Goods
- Sourdough bread (2 thick slices)
Preparation
Read recipe preparation on leitesculinaria.com
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Published September 11, 2012 (5 months ago).
47 people saved this recipe.
