MUSHROOM STUFFED SALMON FILLET

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Mushroom Stuffed Salmon Fillet image

Found this recipe on an internet site from France and personalized it to my taste. I was looking for something different and found this recipe absolutely met my expectations. Everyone enjoyed this perfectly stuffed salmon. Hope you enjoy!

Provided by Chouny

Categories     < 60 Mins

Time 55m

Yield 6 serving(s)

Number Of Ingredients 11

2 lbs boneless skinless salmon fillets
8 ounces cremini mushrooms (thinly sliced)
1 tablespoon butter
2 tablespoons olive oil
1 onion (diced)
1 garlic clove (minced)
1 cup white bread cubes (one slice)
1/2 cup aged cheddar cheese (grated)
1/4 teaspoon thyme
salt
pepper

Steps:

  • Rince salmon filet with water and pat dry.
  • With a knife, make an incision lengthwise through the filet in order to create a pocket for the stuffing.
  • In a pan, melt 1 tablespoon of butter with 1 tablespoon of olive oil and saute the mushrooms with onions until golden. Add the garlic and saute for one more minute.
  • Season with thyme, salt and pepper.
  • Remove from heat, drain any excess liquids from the sauted mushrooms, chop the cooked mushrooms in small pieces.
  • Add bread and cheese to mixture.
  • With a spoon, gently fill the cavity with the mixture.
  • With remaining tablespoon of oil, coat the outside of the filet, add salt & pepper to taste.
  • Place the stuffed filet on baking sheet and cook in the oven at 420 for approximately 20-25 minutes, don't overcook or it will become dry.
  • Gently slice each portion and serve with any white sauce such as bechamel or hollandaise sauce (I used an envelope sauce mix).

Nutrition Facts : Calories 326.4, Fat 19.2, SaturatedFat 5.3, Cholesterol 98.2, Sodium 141.7, Carbohydrate 3.7, Fiber 0.5, Sugar 1.5, Protein 33.5

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