My family has been living in the Salmon River area for generations. Seems like there are fewer and fewer of us now a days that can still call ourselves Native Idahoans. Seems like the rest of the Country has discovered how truly wonderful it is to live, raise a family, or retire here. It's no wonder with some of the best hunting, fishing, skiing, snowmobile trails, and river rafting in the Country! If you have questions about Idaho, or are planning a vacation send me an email and I would be glad to help.

TWO GREAT STUFFED-BAKED STEELHEAD TROUT RECIPES

Recipe 1:

10-15 lb. Steelhead

Make two-inch incisions about 2 inches -a-part down the sides, in which are inserted thin lemon wedges. Push lemon wedges in until the rind is even with the skin.

Stuff with a dressing of the following:

1 C. finely chopped onion

1 C. dry bread crumbs

½ C. chopped apple

½ C. chopped celery

½ bunch chopped parsley

Wrap the fish in aluminum foil, place in a backing pan and cook 15 mintes per lb. on a 325° oven.

Recipe 2:

3 lb. steelhead trout

1 C. chopped onions

½ pint sour cream

¼ C. chopped green pepper

1 C. bread crumbs, toast or croutons

2-inch square of Roquefort cheese

½ lb. bulk sausage

½ C. chopped celery

Salt and pepper to taste

Brown sausage and remove from pan.

Add vegetables and fry until clear. Remove from stove and add bread crumbs, then stuff fish, oil and season outside skin and bake at 400° for 30 minutes.

Before serving, pour ½ pint of sour cream over stuffed fish. (2-inch square of Roquefort cheese may be broken and added for a very nifty accent.)

Garnish with lemon and onion.