Baked Stuffed Salmon - cooking recipe

Ingredients

1 whole salmon (8 to 12 lb.)
1 Tbsp. salt
3 Tbsp. lemon juice
1 c. chopped celery
1 c. minced celery leaves
2 medium onions, chopped
1/4 c. butter or salad oil
4 c. diced whole wheat or rye bread
2 eggs, slightly beaten
1/4 tsp. ground thyme or sage
salt and pepper

Preparation

Rub inside with lemon juice and salt.
Saute celery, celery leaves and onions in butter.
Put bread in bowl; add vegetables. Add beaten eggs, herbs and salt and pepper.
Stuff fish and sew shut.
Bake at 375\u00b0 to 400\u00b0 for approximately 10 minutes per inch at thickest part.
Serve with a sauce made of equal parts of butter and lemon juice.