Mom’s Spectacular Stuffed Salmon
- Ready In:
- 1hr 5mins
- Ingredients:
- 12
- Yields:
-
16 slices
- Serves:
- 16
ingredients
- 44.37 ml salted butter
- 1 small onion, diced
- 1 garlic clove, halved
- 473.18 ml soft challah bread crumbs or 473.18 ml country-style breadcrumbs
- 59.14 ml minced fresh parsley
- 9.85 ml dried dill
- 9.85 ml fresh lemon juice
- 151.04 g fresh cremini mushrooms or 151.04 g shiitake mushroom, chopped
- 59.14 ml buttermilk
- 2267.96 g skinless wild pacific salmon, pin bones removed (2 full sides)
- 236.59 ml heavy cream
- salt and pepper
directions
- Preheat oven to 350F, grease a roasting dish.
- In a large sauté pan, melt 3 tbsp butter.
- Add onion and garlic and cook over low heat until onion is beginning to turn golden. Remove garlic and discard, set onion aside.
- In a large bowl, combine the Challah crumbs, parsley, dill, lemon juice and mushrooms with the cooked onion.
- Pour buttermilk overtop and mix thoroughly to evenly wet mixture. Season to taste with salt and pepper.
- Place one piece of salmon in the bottom of the dish and spread evenly with the stuffing. Top with the remaining side of salmon, pressing down lightly.
- Scald heavy cream and pour over the fish, then season with salt and pepper and cover.
- Bake 35 minutes, until flaky, basting with creamy pan juices every 10 minutes.
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RECIPE SUBMITTED BY
<p>Montessori teacher, nutritionist and pastry chef: baking is my passion, but teaching the value of good food to whole families is close to my heart too! I have a passion for re-instilling the love of good-quality, home-made and mostly healthy food into the hearts and kitchens of children and their families today. I believe that any ?homemade? food, even when labelled as naughty, is a more wholesome treat than pre-packaged, cookie-cutter junk.</p>
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