Salmon & Mushrooms Dutch Oven Recipe
4 Salmon Stakes, 3/4 inch thick
1/2 teaspoon salt, divided
1 Small Onion, chopped
1 Stalk Celery, chopped
1/4 cup Butter
3 cups Cubed Bread
3 cups sliced fresh Mushrooms
2 tablespoons chopped parsley
1 tablespoon Lemon Juice
1/4 cup Cream
Directions:
Pre heat your 12″ regular dutch oven to around 350 degrees. In the bottom of the dutch oven saute onion and celery in butter until tender. Add bread, mushrooms, parsley, 1/4 teaspoon salt, and lemon juice; mix well. Push this all to one side…if possible. Start adding the pre salted Salmon stakes. Spoon stuffing on top of each one till all gone. Now drizzle over the top of that your 1/4 cup of cream. Bake for 25 to 35 minutes or until you smell it or steam comes from under the lid of your dutch oven.
Dutch Oven Checklist
___ Dutch Ovens
___ Lid Lifter
___ Lid Rest
___ Dutch Oven Trivets
___ Charcoal Briquets (Kingsford)
___ Lighter Fluid, and matches
___ Charcoal Starter
___ Spoons,fork, knife, can opener, cutting board, hot pads, vegetable peeler, and measuring cups and spoons.
___ Aluminum Foil
___ Cook Book
___ Long Tongs
___ Whisk
___ Gloves
___ Storage Bag
___ Paper Towels
___ Dutch Oven Scraper
___ Spray bottle of vinegar
___ Spray bottle of oil
___ Don’t forget the Food!!!
Salmon & Mushrooms Dutch Oven Recipe
