How to make it

  • 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.

Reviews & Comments 1

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  • jo_jo_ba 6 years ago
    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
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