Mushrooms are one of my favorite foods. I bought some recently on a trip to the store, though I had no idea what would become of them.
The next day I took out one of my favorite cookbooks, A Cook’s Book of Mushrooms and began to flip through the pages. I found a great recipe, made a few changes (replacing sugar with stevia, etc.) and whipped it up for dinner. Although it looks complicated and has a few steps, this recipe is quick, easy and ultra-satisfying.
Salmon with Mushrooms and Red Pepper Sauce
- Place peppers in a baking dish in the oven at 350°
- Roast for 10-20 minutes, until skin begins to shrivel
- Allow peppers to cool, remove stems, then slit open and remove seeds
- Place peppers, lemon juice, stevia and salt in a vitamix and puree until smooth
- Transfer pepper mixture to a small sauce pan and warm slightly
- Place the oil in a saute pan over medium heat
- Add the onion and saute for 1 minute, then add the mushrooms
- Reduce heat, cover and cook for 10 minutes
- Turn oven on to 500°
- Leave the skin on the fish; rinse and pat dry with paper towel
- Place fish skin side down on a metal baking sheet
- Rub fillets liberally with olive oil, then sprinkle with salt
- Reduce oven temperature to 275°, then put sheet with salmon on lowest rack
- Roast 8 to 13 minutes –so that centers of thickest part of fillets are still translucent when cut into with a pairing knife
Assembling the Dish
- When the salmon is done place some of the red pepper puree in the center of each plate
- Place salmon on top of the puree, then spoon mushrooms onto the salmon
- Garnish with parsley
My husband loved this dish and my younger son also thought it was great. I enjoyed it too.
Are there any mushroom dishes that you like to make or do you have a favorite mushroom dish that you would like to see on this blog?
Please head on over to Facebook or Twitter to ask me anything not addressed on my Frequently Asked Questions page.