Lemony Baked Whole Salmon

Lemony Baked Whole Salmon


1 [5-pound / 2.3 kg] whole salmon, head and tail removed
1 tablespoon [15 mL] olive oil
Salt

Stuffing

2 tablespoons [30 g] butter
1 1/2 cups [375 mL] breadcrumbs [6 slices of bread]
1/4 cup [60 mL] olive oil
1 onion, chopped
2 cloves garlic, minced
2 stalks celery, chopped
2 lemons
3/4 teaspoon [3.75 mL] salt
1/4 teaspoon [1 mL] pepper
1/2 cup [125 mL] freshly chopped parsley



Preheat oven to 450°F [230°C].
For the stuffing, melt butter into a large frypan.
Bron breadcrumbs stirring for 3 minutes, until golden.
Remove from frypan.
Heat 2 tablespoons [30 mL] olive oil into frypan.
Stir-fry together chopped onion for 5 minutes.
Add minced garlic; stir-fry for 1 minute more.
Add chopped celery; stir-fry for 10 minutes more, until tender.
Squeeze 3 tablespoons [45 mL] juice from the lemons.
Stir into onion mixture; cook for 3 minutes more.
Combine breadcrumbs, onion mixture, salt, pepper and chopped parsley into a bowl.
Brush the skin of the salmon on both sides with olive oil; sprinkle with salt.
Pack stuffing into cavity.
Bake stuffed salmon until backbone pulls away easily from the flesh.
Peel off the skin.
Transfer stuffing into a bowl; cut top fillet in 4 servings; slide off bone.
Cut bottom fillet in 4 servings.
Serve, along with stuffing.