Salmon is one fish that has all the good things your body needs. Of course all fish is good for you, and it sure beats the fastfood available. Fish is touted as being loaded with all the good fats and oils, and has been for years, but it also helps that salmon seems to be a favorite with most everyone. 

The calendar tells us that Spring is here but in Colorado it will be a few more weeks before fishing season is in full swing. I know I for one already have it on the agenda. Until then, it always helps when you can find it on sale.

We usually have rice, I’m a little partial to brown rice, when fish is the days meal. Today with the Stuffed Salmon the accompaniment will be baked sweet potatoes as a welcome change. For the salmon we will need:

4 pounds center cut fresh salmon

Pepper to taste

1 Tablespoon minced parsley

1 Tablespoon chopped green pepper

2 Tablespoons chopped fresh mushrooms

2 Tablespoons finely chopped onions

1/4 teaspoon dried basil

1 cup dry bread crumbs

1/2 cup butter, melted

4 slices turkey bacon (If fat isn’t a concern you can use regular pork bacon)

Season fish cavity with pepper to taste. Lightly mix parsley, green pepper, mushrooms. onions, basil, bread crumbs, and butter. Fill cavity with stuffing. Place toothpicks to secure stuffing in cavity. Place in a shallow baking dish. Place bacon strips on fish and bake for 1 hour at 350 degrees or until done.

The baked sweet potatoes are just as easy. All it takes is:

4 fresh sweet  potatoes,

brown sugar or brown sugar substitute

butter (optional)

Cut potatoes length ways placing a butter pat on each half and sprinkle lightly with brown sugar. Sometimes I add a dash of nutmeg. Bake at 350 degrees for 30 to 40 minutes.

That is all there is to it . . . enjoy.