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Grilled Salmon on a Bed of Portabella

Mushrom25

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24
serves

INGREDIENTS

1 1/2 cups rice vinegar
2 tbsp. freshly grated ginger or 2 tsp. ground
2 tbsp. sugar
1 1/2 tbsp. salt, reserved extra as needed
3 cups vegetable oil, reserved extra as needed
24 fillet of salmon (6 - 7 oz. each)
Freshly ground pepper, as needed
24 Portabella mushrooms, stems reserved for other use; caps sliced about 3/8" thick (about 2 1/2 oz. each)
Chopped mint, as needed

INSTRUCTIONS

  1. 1
    For Vinaigrette: Whisk together vinegar, ginger, sugar and 1 1/2 tbsp. salt to taste; whisk in 3 cups oil. Reserve.
  2. 2
    For Salmon & Mushrooms: Season 1 piece salmon with salt and pepper. Grill, turning several times, until just done, about 8 minutes total. Meanwhile, sauté 2 1/2 oz. (5 to 6 strips) Portabella in oil, until just tender and browned. Make a bed of Portabella strips in the center of a serving plate; top with salmon. Drizzle with 3 tbsp. reserved vinaigrette. Sprinkle with mint.

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preparation methods
Meals/Courses
cuisines North & South American, Other North American
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