Mom's Spectacular Stuffed Salmon
Nutritional Info
- Servings Per Recipe: 16
- Amount Per Serving
- Calories: 402.4
- Total Fat: 23.6 g
- Cholesterol: 150.9 mg
- Sodium: 150.9 mg
- Total Carbs: 4.9 g
- Dietary Fiber: 0.4 g
- Protein: 40.1 g
View full nutritional breakdown of Mom's Spectacular Stuffed Salmon calories by ingredient
Introduction
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. 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.Number of Servings: 16
Ingredients
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3 tbsp salted butter
1 small onion, diced
1 clove garlic, halved
2 cups soft Challah (or country-style) bread crumbs
¼ cup minced fresh parsley
2 tsp dried dill
2 tsp fresh lemon juice
1/3 lb fresh cremini or shiitake mushrooms, chopped
¼ cup buttermilk
2 sides (2 ½ lbs each) skinless wild Pacific salmon, pin bones removed
1 cup heavy cream
Salt and pepper to taste
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.
Let stand 10 minutes before slicing and serving.
Serving Size: Makes 16 rich slices
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.
Let stand 10 minutes before slicing and serving.
Serving Size: Makes 16 rich slices