In article >,
"kilikini" > wrote:

> Dave Smith 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?
> >
> > I have had a few different types of salmon stuffed with ... stuff. I
> > was never impressed. How about salmon fillets baked in Phyllo pastry?
> >
> > Preheat oven to 400 F. 200 C
> > For each portion of salmon you will need 4 half sheets of phyllo
> > pastry. Lay the pastry out and brush with melted butter and sprinkle
> > a few sesame seeds on each until 4 high. Lay the salmon on the middle
> > of the top sheet of pastry and sprinkle with 1/4 tsp brown sugar,
> > about one tablespoon of finely chopped onion, one table spoon of
> > orange juice and 1-2 tsp chopped fresh dill. Draw up the edges of
> > the pasty and pinch into a drawstring. Brush with more butter and
> > sprinkle with some more sesame seeds then bake for 20 minutes.
>
> I've never been impressed with stuffed salmon, either, Dave. I like your
> idea better. And, it's probably cheaper!
>
> kili

This is why I was asking, thanks luv!

I know you do not care for catfish either, but the farm raised fillet's
in this area are very mild and not the least bit muddy, but I'm still
open to suggestions. ;-)
--
Peace, Om

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