Preparation / Directions:
To make stuffing, heat 2 tablespoons oil in large skillet, preferably nonstick, over moderately high heat. Add onion and potatoes and saute, turning often, until golden brown and potatoes are nearly done. Add mushrooms and saute until soft. If mixture is too dry, add more oil.
Remove from heat and stir in sour cream, dill, and salt and pepper to taste. Cool to room temperature.
Oil or spray a large sheet of heavy foil and place salmon in center. Open salmon out, sprinkle with salt and pepper and spread stuffing over half the fish. Fold the other half over to enclose it.
Preheat oven to 350 degrees. To determine the cooking time, measure the height of the fish by holding a ruler perpendicular against it at its thickest point. The salmon should be cooked for 20 minutes per measured inch. Transfer salmon to shallow roasting pan and bend the foil up around it to hold in the juices. Pour in enough wine to come 1-inch up sides of fish. Squeeze lemon juice over. Fold edges of foil over to seal. Bake fish as directed; it is done when the flesh looks opaque when flaked with the tip of a sharp knife.
Remove fish from pan, open foil and cool slightly. Pour off juices and remove fish to platter. (Salmon may be refrigerated covered overnight.) Serve warm, chilled or at room temperature. Data Base: Pasta, Entree, Seafood SPAGHETTI WITH LITTLENECK CLAMS AND BROCCOLI Prep Time Cooking Time Makes 10 minutes 20 minutes 4 servings Fresh-from-the-sea clams and bright green florets of broccoli make this a sophisticated and extra special entree. 12 ounces . Verdi Spaghetti 1 bunch broccoli, cut into bite size pieces (2 cups small florets) 3 dozen littleneck clams, scrubbed 1 cup dry white wine or imported dry vermouth 1 teaspoon dried oregano 1 bay leaf 2 tablespoons . Verdi Extra Virgin Olive Oil 2 tablespoons chopped fresh thyme or 1 teaspoon dried thyme
Cook pasta in large pot of boiling salted water until almost tender. Add broccoli and cook until pasta is tender but still firm to bite and broccoli is crisp-tender. Drain.
Meanwhile combine clams, wine, oregano and bay leaf in heavy large saucepan. Bring to boil. Cover and cook until clams open, shaking pan occasionally, about 8 minutes. Discard any clams that do not open.
Toss pasta with oil, thyme and oregano. Season with salt and pepper. Top with clams and serve.
Prep Time: 15 minutes Cook Time: About 40 minutes Makes: 6 to 8 servings This lean and luscious entree is a snap to prepare if you ask the fishmonger to remove the skin and center bone from the fish. To stuff it, open the fish out like a book, spread the filling over half the fish and fold the other half over. Wrap in foil and bake until flaky.
DMG 3/99
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