Mom’s Spectacular Stuffed Salmon

This is always a hit when my mom makes it. It's definitely a special occasion dish thanks to the butter and cream (not to mention the expensive salmon) but if you're looking to impress this is the fish dish for you.

• Ready In: 1 hr 5 mins
• Serves: 16
• Yields: 16 slices

Ingredients

• 3  tablespoons salted butter
• 1  small onion, diced
• 1  garlic clove, halved
• 2  cups  soft  challah bread crumbs or 2  cups  country-style  breadcrumbs
• 1⁄4 cup  minced fresh parsley
• 2  teaspoons dried dill
• 2  teaspoons fresh lemon juice
• 1⁄3 lb  fresh cremini mushrooms or 1⁄3 lb shiitake mushroom, chopped
• 1⁄4 cup buttermilk
• 5  lbs  skinless wild pacific salmon, pin bones removed (2 full sides)
• 1  cup heavy cream
•  salt and pepper

Directions

1. Preheat oven to 350F, grease a roasting dish.
2. In a large sauté pan, melt 3 tbsp butter.
3. Add onion and garlic and cook over low heat until onion is beginning to turn golden. Remove garlic and discard, set onion aside.
4. In a large bowl, combine the Challah crumbs, parsley, dill, lemon juice and mushrooms with the cooked onion.
5. Pour buttermilk overtop and mix thoroughly to evenly wet mixture. Season to taste with salt and pepper.
6. 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.
7. Scald heavy cream and pour over the fish, then season with salt and pepper and cover.
8. Bake 35 minutes, until flaky, basting with creamy pan juices every 10 minutes.