Fruited Couscous Stuffed Salmon Roast

We served this for Christmas dinner
as an option for non beef-eaters.
It was a huge hit, Everyone loved it!
It's so flavorful we can't wait to make it again!

Ingredients:
1 stalk celery, chopped (1/2 cup)
1 medium onion, chopped (1/2 cup)
1 tablespoon butter
2/3 cup chicken broth
1/2 cup apple cider or apple juice
1/2 teaspoon ground coriander
1/4 teaspoon ground allspice
1/8 teaspoon pepper
1-1/2 cups corn bread stuffing mix
1-1/2 cups chopped pear
1/2 cup couscous
1/2 cup golden raisins
1/4 cup snipped parsley
1 3-pound fresh salmon roast
1 tablespoon cooking oil
Pear wedges (optional)
Celery leaves (optional)

Directions:
For stuffing, in a medium saucepan cook celery
and onion in butter until onion
is tender but not brown; remove from heat.
Stir in chicken broth, apple cider
or apple juice, coriander, allspice, and pepper.
In a medium bowl combine stuffing mix,
chopped pear, couscous, raisins, and parsley.
Add celery mixture; toss lightly to mix.
Rinse fish; pat dry with paper towels.
Fill fish cavity with 1 cup of the stuffing.
Tie or skewer fish closed.
Place stuffed fish on a greased rack
in a large shallow baking pan.
Place the remaining stuffing in a
1-quart casserole; cover casserole.
Brush outside of fish with oil;
cover loosely with foil.
Bake fish and stuffing in a 350 degree F.
oven about 50 minutes for a salmon roast
(50 to 60 minutes for a whole dressed salmon)
or until fish flakes easily with a fork
and stuffing is heated through.
Garnish with pear wedges and celery leaves, if desired.