Serves: 6
Total Calories: 570

2 pounds piece salmon
lemon slices for garnish, optional
fresh dill for garnish, optional
POACHING LIQUID
2 cups water
1 cup dry white wine
1 small carrot thinly sliced
1 small onion thinly sliced
1 small stalk celery thinly sliced
1/2 lemon thinly slice
3 sprigs parsley
8 peppercorns
1/2 teaspoon salt
1/4 teaspoon dried thyme
DILL STUFFING
1 1/3 cups water
2 tablespoons butter or margarine
1 teaspoon grated lemon zest
1 teaspoon chopped fresh dill
1/2 cup canned corn drained
1/4 cup finely chopped red bell pepper
3 cups cornbread stuffing mix
DILL MUSTARD SAUCE
1/4 cup Dijon style mustard
1/4 cup mayonnaise
1/4 cup finely chopped fresh dill
2 tablespoons sugar
1 tablespoon white wine vinegar

1. To poach the salmon, place all of the poaching liquid ingredients in a fish poacher. Cover and simmer for 15 minutes.

2. Rinse the fish. Measure the depth of the fish at its thickest point to determine the poaching time. Then arrange the fish on the poaching rack and set it in the simmering wine mixture. After simmering resumes, poach 10 minutes for each inch of fish thickness, or until the flesh flakes easily when prodded with a fork at its thickest part, and turns pale pink near the bone.

3. Carefully lift the rack containing the salmon and slip the fish onto the serving platter. Peel and discard the exposed skin, and garnish with the lemon slices and dill.

4. While the salmon is poaching, prepare the stuffing by combining the water, butter or margarine, lemon zest, and dill in a medium-sized saucepan. Bring to a boil, reduce the heat, and add the corn and red pepper. Cover the pan and simmer for 4 minutes.

5. Remove the saucepan from the heat, carefully uncover, and stir in the stuffing mix. Cover and let stand for 5 minutes. Remove the cover and fluff with a fork.

6. To prepare the sauce, in a small bowl, combine all of the sauce ingredients, stirring well.

7. Serve the salmon hot or chilled, accompanying it with the sauce and stuffing.

Nutritional Facts:

Serves: 6
Total Calories: 570
Calories from Fat: 244

More Recipes from the Mrs. Cubbison's Best Stuffing Cookbook Cookbook:
Quick Tips for Pairing Stuffing With Seafood
Oyster and Herb Stuffing
Shrimp and Crab Stuffing
Parmesan and White Wine Stuffed Sea Bass
Caper and Herb Stuffed Trout
Scandinavian Stuffed Sole
Snapper Teriyaki with Asian Stuffing
Poached Salmon with Dill Mustard Sauce and Dill Stuffing
Italian Halibut Steaks with Scampi Stuffing
Lobster Stuffing Pie
Fillet Of Sole-White Wine Roll-Ups