Alaskan-Style Salmon Stuffed Halibut

This recipe was taken from Alaska Roadhouse Memories published by, The Milepost. Robert Siter of Gwin's Lodge at Mile 52 on the Sterling Highway, is the creator of this recipe. We modified it just a little. Leah always gets shake happy with her spices and she added bacon to the stuffing.

 Serves 4

1/4 cup chopped onion
1/4 cup chopped celery (we didn't have celery so substituted 1 tsp. celery salt)
4 tbsp. butter, divided
0.5 lb. cooked salmon, flaked (we used 2 cans of our Cooked Canned Sockeye Salmon)
1/4 cup dry bread crumbs (we used Panko)
1 tsp. grated lemon peel (we used Meyer lemons)
1/2 tsp salt, 1/2 tsp black pepper
1.5 lb halibut fillet, halved
1/8 tsp. paprika (we used smoked paprika)
1.5 tbsp. flour
3/4 cup half and half
1/4 cup white wine

Plus we modified and added:
handful of raisins
sprinkling of garlic salt
sprinkling of chili seasoning
3 slices peppered bacon


TO PREPARE stuffing, sauté onion and celery in 2 tbsp. butter. Stir in cooked salmon, bread crumbs, lemon peel, 1/4 tsp. salt and dash of pepper. Place half of halibut in a buttered baking dish, sprinkle with paprika and spread salmon stuffing evenly over top. Place the remaining halibut on top of the stuffing. Cover the dish and bake at 425ºF for 20-25 minutes.

MEANWHILE, prepare sauce. Melt 2 tbsp. butter in small saucepan and stir in flour, a dash of pepper, a dash of paprika, half and half, and white wine. Stir until thickened.

WHEN halibut is finished cooking, top with white wine sauce and serve.