Mushroom Stuffed Salmon Fillet - cooking recipe

Ingredients

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

Preparation

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).