In article >,
"jmcquown" > wrote:

> Omelet wrote:
> > I'll be cooking for guests next week and am planning a seafood dinner.
> > I saved 1/2 of the Paella I made in the freezer (sorry, but it's
> > sometimes a practical thing for time consuming side-dishes) but am
> > planning on serving baked salmon as the main entree'.
> >
> > After reading some of those favorite recipe posts, I'm considering
> > stuffing them.
> >
> > I've never done this and am open to suggestions as to what to use as a
> > stuffing. :-)
> >
> > Anyone?
> >
> > Or is this a bad idea?
>
> I've never stuffed salmon, only white fish fillets. Then I used tiny shrimp
> and canned crabmeat. It may or may not work well with salmon, I really
> don't know.
>
> Jill

Hm, I dunno... This was my dilemma.
Salmon has a very strong flavor on it's own. I milder stuffing would be
in order.

It's why I've considered (and mentioned to my guests) stuffed catfish
fillet as an alternative.

Granted, it's less expensive too, but not significantly enough to make
cost a real consideration in the final decision.

I can get whitefish but It tends to be "overly" flaky for stuffing?
<shrugs> I need a meat with more texture.

Too bad they don't like to eat pork or much beef. ;-)
--
Peace, Om

Remove _ to validate e-mails.

"My mother never saw the irony in calling me a Son of a bitch" -- Jack Nicholson