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Portobello Salmon

Sunday, September 12, 2010

Finally, there came to be a dreary Sunday, the kind that causes bouts of spleen and laziness, chains one to her Brooklyn apartment, and hence also to its aging gas stove. Thus it came to be that I ignored my plans to go to the city for yoga, and instead cooked my favorite salmon recipe for a cozy dinner at home. I forget what wonderful person introduced this dish to the family, but unlike the person himself, the dish failed to be forgotten. Portobello mushrooms, very juicy by nature, together with tomatoes and salmon, result in the juiciest salmon I have ever tried. The molten cheese crust on top complements this juiciness nicely. It is also very easy to prepare!

What you need:
2 lbs salmon filet
1 large ripe tomato
2 medium portobello mushrooms
1 cup shredded mozzarella cheese
1 yellow onion
2 bay leaves
1 pinch of salt
1 pinch of ground black pepper
1 tbsp olive oil

How to do it:
Preheat oven to 350 degrees F. Rub the bottom of a roasting dish with olive oil. Arrange onion, cut in semi-circles, throw in the bay leaves; place the salmon filet on top, sprinkle it with salt and pepper. Cut tomato into very thin circles. Slice portobellos into 1/4" slices. Arrange tomato slices, then portobello slices over the salmon filet, cover with cheese. Place the dish into the oven and cook for about 30 minutes. If the cheese does not have a golden crust at the end of the 30 minutes, turn the oven to broil and remove the dish as soon as the cheese has a nice golden crust.
Fast, easy, and mouthwatering. This really is one of my most delicious and dependable recipes.

1 comment:

Nadia S. said...

This resipe was introduced to the family by Lucie Meyerovich, TYI :)
I see that your fish turned out very good, but in the original recipe some mayo is used on salmon fillet, then go tomatoes and mushrooms. I would cook mushrooms less than 30 minutes and at lower temperature, and broil at the end. In this case the fish is slow cooked and barely done, but very tender and oozing with juices.

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