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© Meredith Corporation. All rights reserved. Used with permission.
Preheat oven to 350°F. For stuffing, in a medium saucepan, cook celery and onion in margarine (or butter) until onion is tender but not brown; remove from heat. Stir in broth, cider (or juice), coriander, allspice and pepper.
In a medium bowl, combine stuffing mix, chopped pear, couscous, raisins and parsley. Add celery mixture; toss lightly to mix.
Rinse fish; pat dry with paper towels. Fill fish cavity with 1 cup of the stuffing. Tie or skewer fish closed. Place stuffed fish on a greased rack in a large shallow baking pan. Place the remaining stuffing in a 1-quart casserole; cover casserole.
Brush outside of fish with oil; cover loosely with foil. Bake fish and stuffing for about 50 minutes for a salmon roast (50 to 60 minutes for a whole dressed salmon) or until fish flakes easily with a fork and stuffing is heated through. Garnish with pear wedges and celery leaves, if desired.