Ouananiche, pronounced “wananish,” is the Montagnais word for the unique landlocked salmon found in Labrador and Newfoundland fresh waters. The word means “he who is everywhere” or “the little lost.”
Grease baking pan and set aside. Heat butter in medium frying pan and cook mushrooms, shallots and garlic. Mix in bread crumbs, bacon and pepper. Press mixture into salmon cavity and season fish with salt and pepper. Place stuffed fish in prepared baking pan. Bake, covered, in 400°F (200°C) oven for about 30 minutes. Remove cover and bake for another 10 minutes, until fish flakes with a fork. Serve with lemon wedges. Serves 4.
Butter (or hard margarine) 2 tbsp. 30 mL Sliced mushrooms 1 cup 250 mL Shallots, sliced 2 2 Garlic cloves, minced 2 2 Dry bread crumbs 1 1/2 cups 375 mL Bacon slices, cooked and crumbled 4 4 Pepper 1/2 tsp. 2 mL Atlantic salmon (2 lbs., 900 g) 1 1 cleaned, with head and tail removed Salt, to taste Pepper, to taste Lemon wedges 4 4