1/2 cup finely chopped onion
4 T. butter
1/2 lb. fresh mushrooms, sliced
5 slices fresh white bread, cubed
2 T. dried parsley flakes (or season salt, Mrs. Dash, garlic salt)
1 1/2 tsp. lemon juice
1 1/4 cup sour cream
1 to 1 1/2 lb. fillet of salmon salt and pepper to taste
Rinse salmon fillet in fresh cold water. Pat dry with paper towels. Place salmon in baking dish greased with butter, skin side down. Saute onion and mushrooms in butter. Mix cubed bread slices, onion/mushroom, saute, parsley, lemon juice, 1 1/4 cup sour cream and a little salt and pepper. Mound stuffing on top of salmon fillet. Bake at 375 degrees for 35 to 40 minutes, uncovered. Baste a couple times during baking. Serves 4.