Florentine Baked Salmon

Ingredients:
1 2-pound piece fresh salmon
8 ounces fresh spinach, chopped
1/4 teaspoon fish stock concentrate
1 tablespoon boiling water
3 slices bread, crusts removed and then crumbled
1/8 teaspoon salt
1/2 teaspoon freshly ground black pepper
1 medium-size onion, chopped
2 large tomatoes, peeled, seeded and cubed

Directions:
Preheat oven to 350°F.
Trim and clean salmon set aside.
Simmer spinach, covered, into
2 tablespoons fish stock for 3 minutes.
Mix together whole wheat bread crumbs,
salt, pepper, chopped onion and
tomato cubes add to cooked spinach.
Stuff salmon with mixture sew-up
salmon opening using butcher's thread.
Arrange fish into a roasting pan.
Cover and bake into preheated oven,
for 20 to 25 minutes.