- 1 lb of fresh salmon
- 12 Crimini brown mushrooms hollowed out carefully with flesh set aside for filling
- 1 stalk celery chopped
- 1 red chili or jalapeno chopped (optional)
- ¼ cup chopped shallots
- 2 cloves garlic minced
- 1-2 tablespoons Fresh rosemary, oregano, OR basil- your choice! Chane to experiment here
- ¼ cup shredded parmesan cheese (optional)
- Freshly ground pepper
- Salt to taste
- 1 egg for binding (optional)
- Lemons wedges for garnish
- Baking sheet lined with parchment paper or silicone baking mat
- Season salmon with salt and pepper according to personal preference. Heat cast iron skillet or grill to medium-high heat. Foil grill grates prior to pre-heating. Prepare vegetables for mushroom filling while skillet or grill heats up. Spray skillet or foiled grill with non-stick spray.
- Place salmon skin-side down on a well-lubricated surface. Let cook until flesh appears white at least 30% through. Flip onto flesh-side and cook until crispy golden brown. Avoid burning. Smoke indicates burning of good fats and transformation into trans-fat. Remove from heat and let cool for minimum 5 minutes.
- Preheat oven on high broil setting. Make sure rack is slightly lower than mid-oven.
- *Optional step; The peppers can be sautéed for a couple minutes with onions, herbs, and garlic to soften the crispness but it is not mandatory. They will soften slightly in the oven.
- Using a fork, pull off the cooked salmon from the skin. A shredded texture is desirable.
- Combine celery, peppers, shallots, garlic, fresh herbs, cheese, pepper, and salt. Add salmon and combine ingredients. Taste and add extra spices if desired. Combine egg if desired.
- Fill caps evenly with mixture. Add extra filling to tops of caps. Broil for 15 minutes and check. If caps are sizzling but not brown, cook another 5 minutes. If browning, turn off broiler and let stand 5 minutes in the oven.
- Let cool 10 minutes and serve with fresh lemon wedges.
Recipe by Samantha Hamlin