Instructions: Soak lid of clay cooker. Cut salmon in half and lay both pieces in cooker.

Sprinkle with mushrooms, onion, and parsley and tarragon mixed. Add salt and freshly ground black pepper to taste. Dot with butter and pour sherry over and around. Cover, put into cold oven and turn temperature to 4250F. After 30 minutes sprinkle crumbs over top and bake 30 more minutes.

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