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1-1/4 tsp. vegetable oil
2 Tbs. plus 2 tsp. onion, chopped
2 Tbs. plus 2 tsp. celery, chopped
1-1/3 cups bread cubes, soft
2-3/4 tsp. parsley, chopped
1/8 tsp. dried sage
1/8 tsp. pepper
2 Tbs. plus 2 tsp. chicken stock
4 6 ounce salmon fillets
2 tsp. unsalted butter, melted
Preheat oven to 350°F. Heat oil in a heavy nonstick skillet over medium high heat. Sauté onion and celery 3-4 minutes, stirring occasionally, until tender. Stir in bread cubes, 2 tsp. parsley, sage and pepper. Pour chicken stock over stuffing and toss. Arrange half of fillets in a buttered baking pan. Spread stuffing mixture over fillets. Top with remaining fillets. Cover and bake 15-20 minutes. Combine butter with remaining parsley in a bowl. Spoon over fish. Continue baking about 5 minutes, uncovered, until fish flakes easily.
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