Everyone
deserves a well-earned break now and then and if you’re
the type of person who would like to combine a trip abroad
with a delicious cooking experience, this is the prize for
you!
This
recipe comes from The
Mushroom Council site: the definitive
guide to mushrooms with mushroom recipes and
in-depth information on fresh gourmet mushrooms,
including selected exotic mushrooms.
This
site is a mine of information if you want to
learn about mushrooms, grow them or eat them!
"One
of the great vegetables in my opinion - and
I have never come across anyone who dislikes
them!"
If
you would like to learn more then visit the
website <click
here>
Ingredients
8
ounces fresh shiitake mushrooms
8 ounces fresh white mushrooms
1/3 cup teriyaki sauce
2 Tbsp orange marmalade
2 Tbsp finely chopped onion
2 1/2 pounds salmon fillet
1/2 tsp salt
1/4 tsp ground black pepper
Method
Preheat
oven to 450°F.
Remove
and shiitake stems; slice caps (makes about
3-1/2 cups). Trim white mushroom and slice
(make about 3 cups).
In
a large bowl, combine teriyaki sauce, marmalade,
onion and pepper. Add mushrooms; toss.
Arrange
salmon, skin-side down, in the center of a
26 inch-long piece of heavy-duty aluminum
foil. Sprinkle with salt; top with teriyaki-mushroom
mixture.
Cover
fish with foil, sealing edges tightly to prevent
leakage, but leaving space inside packet for
heat circulation.
Place
package on a shallow pan, cook until fish
flakes near the edge, about 25 minutes.
Garnish
with orange slices and parsley, if desired.
