Stuffed Whole Wild Salmon
Whole fish are usually less expensive than fillets, and the presentation is more impressive. Chef Tim Love generally opts for wild salmon, which has a more delicate flavor than farm-raised. Cooking an eight-pound fish might sound intimidating, he acknowledges, but it's surprisingly fast and simple—though filleting the salmon can require some finesse.To make Grilled Salmon Sandwiches: Reserve 1 1/4 pounds of salmon. More Salmon Recipes
The stuffed and tied salmon can be refrigerated overnight.
Chardonnays from the warm climate of Napa Valley take on a Rubenesque richness that works great with meaty, full-flavored fish like this stuffed salmon.