Speedy Stuffed Salmon

Serves 2

• 1 slice whole grain sprouted bread, cut into 1/4-inch cubes
• 1/2 cup BroccoSprouts, packed tightly
• 1/3 cup thinly sliced scallions
• 1/4 cup dried cherries
• 1/4 cup finely chopped dried apricots
• 1 egg white, lightly beaten
• 2 tablespoons fresh lime juice
• 12 ounces center cut salmon filet (at least 1-inch thick)

Preheat the oven to 400 degrees Fahrenheit. In a medium bowl, combine the first 6 ingredients plus ONE tablespoon of the lime juice. Place the salmon on a flat surface and using a very sharp knife, horizontally slice the filet almost in half, but leave one side intact. Place the filling in the center and press in gently. Drizzle all with the remaining lime juice. Place on a greased baking pan and bake 15-20 minutes. Divide in half and serve immediately.

This recipe was developed by Rita Calvert, Annapolis School of Cooking
Photography by Dean Ray, Dean Ray Studios, Baltimore, Maryland.
Food styling by Rita Calvert.