This recipe is from my mum, Doreen’s cooking scrapbook, and is one that I have made my own, since my mum passed away in hospice in 2012 – after a long battle with cancer.
My parents, Roy and Doreen Clements, immigrated to Canada in 1976, and upon their arrival Mom’s cooking expertise was limited to fish and chips for Friday dinners, Fray Bentos steak and kidney Pie Tuesdays, Irish stew (Scouse) the other four days, and roast lamb on Sundays.
As we settled in to life in Canada, Mom quickly became an accomplished cook and her dinner parties were the talk of the town.
Presentation, cooking expertise, and humour were lessons that myself and my sisters grew up with and it has become a huge part of our holiday traditions ever since.
from Jaki Allan (Clements),Langley Hospice volunteer caregiver with Clemo’s Crusade for Hospice
Roasted Salmon with herbed stuffing
Ingredients:
• 3 1/2 ounces bean thread noodles
• 2 tbsp extra virgin olive oil
• 4 medium red onions sliced thin
• 1 clove of garlic crushed
• 5 medium carrots peeled and julienned
• 2 medium parsnips peeled and julienned
• 1medium fennel julienned
• 4 each scallion sliced lengthwise and cut up
• 1 10lb Salmon boned
Directions:
• Cook the noodles in a pot of boiling water 4-6 minutes until tender, drain and set aside.
• In a large skillet heat the olive oil over medium high heat, Saute the onions for 2 minutes add the garlic and sauté for 1 minute, add the carrots, parsnips, fennel and scallions, saute for 3-4 minutes adding the noodles for the last minute of cooking. Season with lemon pepper. Remove from heat and let cool.
• Preheat oven to 500F degrees. Fill the cavity of the salmon with the stuffing. With kitchen string tie the salmon until the cavity is closed tying the string every 1 1/2 inches keep the stuffing secure.
• Heat a heavy baking sheet in the oven, line the sheet with parchment paper and place the salmon in it. Roast the salmon for 30 minutes @ 500 F then brown the fish under the broiler for 1-2 minutes. Allow to sit for five minutes then cut into slices, serve on a bed of pilau rice and asparagus spears.