Salmon fillets with oyster mushrooms
These salmon fillets with oyster mushrooms are baked in foil parcels, giving the fish a soft, delicate texture while trapping all the wine, herb and vegetable juices inside. The oyster mushrooms, tomatoes, capsicum, onion and garlic are stir-fried first, then spooned over the salmon with sparkling wine before baking. Serve with baked potatoes for a bright, satisfying seafood meal with a little parcel-opening theatre at the table.
Serves: 4 people
Duration: 50 minutes
Ingredients
Main ingredients
- 4 salmon fillets
- ½ cup virgin olive oil
- pinch rock salt
- a good grinding of black pepper
- foil
- 200g fresh oyster mushrooms
- 2 large Roma tomatoes – sliced
- 1 yellow capsicum – deseeded and sliced
- 1 green capsicum – deseeded and sliced
- 1 large brown onion – finely diced
- 3 cloves fresh garlic – crushed
- pinch oregano
- pinch tarragon
- ½ cup Australian sparkling wine
- baked potatoes – to serve
Method
- Rinse the salmon fillets and pat dry with paper towel. Brush with oil and season well.
- Place the fillets on individual foil strips; the strips should be large enough to bring up the edges and make a parcel. Place the open parcels on a baking tray and set aside.
- Heat some oil in a deep frypan or wok, add the remaining dry ingredients and stir-fry for 15 minutes. Pour in the wine, mix well and remove from the heat.
- Spoon the sauce mixture evenly over the fillets, bring up the foil ends and wrap tightly. Bake in a preheated 180C oven for 15-20 minutes.
- Allow the parcels to sit for a few minutes, then unroll them and transfer the baked fillets, vegetables and sauce onto individual serving plates. Serve with baked potatoes.
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