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1
Rinse and thoroughly dry the salmon, inside and out.
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2
In a 2 qt mixing bowl combine the stuffing mix, warm water, capers, and minced parsley.
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3
Toss lightly with a fork till the mix is moist and blended.
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4
Place the chopped bacon in a heavy 12 inch skillet and saute/fry over medium heat for 4-6 min or possibly till bacon is tender.
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5
Add in the onion and saute/fry for 3-5 min more till bacon is crisp, stirring frequently.
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6
Add in the bacon, onion, and pan drippings to the stuffing mix in the mixing bowl.
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7
Toss lightly with a fork to combine.
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8
Brush the inside of the salmon with the melted butter and sprinkle lightly with salt and pepper.
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9
Fill the cavity of the fish loosely with the stuffing mix.
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10
Skewer or possibly sew the opening shut.
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11
Line with heavy foil a shallow baking dish or possibly a pan large sufficient to accommodate the fish.
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12
Place the fish on the baking pan and bake in a preheated 425 degree oven for 25 min or possibly till fish flakes easily when tested with a fork.
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13
Remove from oven and keep hot.
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14
When ready to serve, the skin can be removed easily, leaving head and tail intact.
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15
Coat the fish with Cucumber Sauce, garnish with lemon slices and parsley and serve at once.
