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Instructions Rinse and thoroughly dry the salmon, inside and out. In a 2 quart mixing bowl combine the stuffing mix, hot water, capers, and chopped parsley. Toss lightly with a fork until the mixture is moist and blended. Place the minced bacon in a heavy 12 inch skillet and saute over medium heat

Melt butter in frying pan. Add next 6 ingredients. Saute onion until soft and clear. Put bread crumbs and poultry seasoning into bowl. Mix. Add onion-carrot mixture. Stir together. Add water to moisten. Grease large piece of foil. Lay salmon on top. Stuff cavity. Measure thickest part, then fold

1. Bake potatoes, scoop out pulp leaving a 1/4 inch rim. 2. Mix pulp with remaining ingredients and return to potato skins. 3. Sprinkle with shredded cheese and bake until hot. Per Serving: 232 calories, 7.1% CFF Recipe by: Modern Woman Magazine - September, 1993 Posted to EAT-LF Digest by RecipeLu

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Grease large piece of foil. Lay salmon on top. Stuff cavity. Measure thickest part, then fold foil over to seal. Place on baking sheet.