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I really liked this stuffing with the salmon. I cut this down for two, and used sourdough bread and parmesan cheese instead of cheddar. It really worked out well. I cooked 2 6 oz. portions, and they cooked much quicker. 400 degrees, 10-12 minutes, depends on thickness. I also topped with a drizzle of Hollandaise sauce from a packet. Thank you so much for this great recipe.

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Recipe Reader February 15, 2010

Wonderful! There is nothing more I can say but absolutely wonderful! I made using individual filets and served with Sauce Bechamel Aux Champignons (White Sauce With Mushrooms). Menu included twice baked potato and sauteed fresh asparagus. I used dried mushrooms but otherwise followed the recipe exactly. Highly recommend this recipe that will be sure to impress anybody coming for dinner.

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CindiJ February 14, 2009

This is one of those recipes I would give 10 stars to, if I could! Such an elegant presentation and very easy! The flavors were wonderful. I served mine with a white sauce flavored with tarragon, and some of the mushroom pieces stirred in. I was only serving 2, so I used individual filets. Made for Fall 2008 My-3-Chefs.

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Mikekey November 23, 2008
Mushroom Stuffed Salmon Fillet