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# 74 •nECEMBER 14 , 2015
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ITALIAN CUISINE:
Baked StuffeD SALMON
By Paola Lovisetti Scamihorn
Baked stuffed salmon is
part of my family tradition
for the Holiday season, a
delicate and appetizing
main course to enjoy with
your family and friends.
Salmon is a big fish, so I
usually prepare it when
I invite a lot of people to
dinner. You can also re-heat it the next day and enjoy
it again. This dish’s secret
of success is the blend of
flavors and the right cooking time.
16 | WE THE ITALIANS
www.wetheitalians.com
Salmon meat should not
be over-done nor under-cooked, it should
come out tender and
compact. Salmon is one of
my favorite fish: tasty, light
and healthy. It is part of my
regular diet. For additional
recipes please check out
torta con salmone ed aparagi, salmon in puff pastry,
grilled salmon steak.
INGREDIENTS
1 large fresh salmon,
about 3 kg (6-7 pounds),
clean and deboned
300 g (11 oz) hearty bakery bread
360 ml (1 1/2 cups) milk
150 g (1 1/2 cups) grated
Parmesan
2 medium eggs
4 tablespoons chopped
parsely
3 garlic cloves, finely
chopped