• 1-1/4 tsp. vegetable oil
• 2 Tbs. plus 2 tsp. onion, chopped
• 2 Tbs. plus 2 tsp. celery, chopped
• 1-1/3 cups bread cubes, soft
• 2-3/4 tsp. parsley, chopped
• 1/8 tsp. dried sage
• 1/8 tsp. pepper
• 2 Tbs. plus 2 tsp. chicken stock
• 4 salmon fillets, about 6 ounces each
• 2 tsp. unsalted butter, melted

Preheat oven to 350°F. Heat oil in a heavy nonstick skillet over medium high heat. Sauté onion and celery 3-4 minutes, stirring occasionally, until tender. Stir in bread cubes, 2 tsp. parsley, sage and pepper. Pour chicken stock over stuffing and toss. Arrange half of fillets in a buttered baking pan. Spread stuffing mixture over fillets. Top with remaining fillets. Cover and bake 15-20 minutes. Combine butter with remaining parsley in a bowl. Spoon over fish. Continue baking about 5 minutes, uncovered, until fish flakes easily.

Per serving: calories 444, fat 15.1g, 32% calories from fat, cholesterol 171mg, protein 65.0g, carbohydrates 8.4g, fiber 0.5g, sugar 1.0g, sodium 326mg, diet points 10.5.

Dietary Exchanges: Milk: 0.0, Vegetable: 0.1, Fruit: 0.0, Bread: 0.5, Lean meat: 0.0, Fat: 1.9, Sugar: 0.0, Very lean meat protein: 9.5

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The recommended wines are: Riesling, Cabernet Sauvignon, or Gewürztraminer.