3/4 cup onion (chopped small)
1/3 cup celery (chopped small)
1 1/2 cups button mushrooms (sliced thin)
1/4 cup +1 tablespoon gluten free breadcrumbs
1 tablespoon lemon zest
4 teaspoons lemon juice
1/3 cup dried cranberries
2 tablespoons organic butter
4-150g pieces of wild salmon, trout or arctic char

Method:
Note- This is not low carb, remove the breadcrumbs, add almond flour instead and it will be.
In a sautée pan, melt the butter on medium heat.
Add the chopped onion and celery, season with sea salt and fresh pepper.
Turn the heat down to low/medium. *You don't want to brown anything
Allow the onions and celery to get somewhat translucent and soft, it will probably take 3-4 minutes.
Add your mushrooms and sautée for another 3-4 minutes.
Turn the heat off and add the rest of your ingredients, except for the salmon of course.
The mixture will be soft and stuffing like. Taste the deliciousness and season with Sea salt and pepper, allow to cool.
Put the salmon pieces on a baking sheet lined with parchment paper.
Season each piece of salmon with salt and pepper.
Cover each piece of salmon with ¼ of the stuffing. You will need to pack it down with your hands so that it sticks to the salmon.
Bake 375 degrees Fahrenheit for about 20 minutes. It really depends how thick your salmon is.
The picture shown above is 2 portions, I had a big piece, so I cooked it for about 25 minutes then separated it into two after it was cooked to perfection.

Cook Outside the Box:

Don't just limit this stuffing to fish, I love to stuff chicken breasts with it and mushroom caps with a little bit of organic gouda cheese.
Add a little truffle oil to the stuffing and it completely changes the flavour.
Eat this stuffed fish with my delicious Kale Caesar Salad and you have an amazing, easy whole foods dinner.