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. ---------------------------------------------------------------------------
Nutrition
Ingredients
