Chefs out there..Need your help!

[RkyMtnHigh 0]

I have a vision of a recipe I want to make and it includes Salmon and Portabello mushrooms. I'm thinking I might want to leave the mushrooms in the cap form and "stuff" them with the salmon but I'm not sure which spices to add to make it amazing: dill? basil? lemon juice/minced garlic? or perhaps add fresh mozzarella balls and drizzle balsalmic vinegar and EVOO?

I'm thinking the side dish might be cous cous and spinach.

Any suggestions from the creative minds out there?

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[lawrocket 3]

I like to season with dill, dijon mustard, capers and whatever floats your fancy.

Pair with a sturdy wine, like a gewurtztraminer. Drink all the wine and have the fish for leftovers tomorrow.

My wife is hotter than your wife.

[LongWayToFall 0]

Sounds good. Do they have it in a microwave version?

[Gato 0]

Your idea of stuffing the mushrooms with the salmon is cool, but keep in mind that salmon is an oily "earthy" fish, and portabellos tend to be "earthy" as well. To some (me), two "earthies" might be a bit much. Regular button 'shrooms might be better, if you're insisting on using salmon. Contrast in flavors is what you're after.

As far as spices, definitely use garlic, and maybe some coriander or cumin. Also try chives and SPANISH capers (bigger and less intense).

Here's my mushroom stuffing: Blue crab, lobster, mayo, chives, a little chili powder, salt & pepper, and a bit of shredded provolone cheese. The crab and lobster are cooked beforehand, then chopped.

Note: Be sure to season the mushrooms with a little olive oil (Not EVOO) and salt & pepper on both sides before adding the stuffing. You want 'em to taste good without the stuffing, you know?

Bam.

T.I.N.S.

[RkyMtnHigh 0]

Why not EVOO (Extra Virgin Olive Oil)?

The crab stuffing sounds good.

Hmm..perhaps I'll make salmon tacos and stuff the portabello 'shrooms with your crab stuffing instead of my original idea.

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[Gato 0]

Quote

Why not EVOO (Extra Virgin Olive Oil)?

That's my personal preference, but there is a reason: EVOO imparts a bit too much flavor in some dishes, so I very often just use regular olive oil.

I won't go into production differences, but the main difference (for us) between the two is the intensity of flavor, and EVOO is less acidic - regular o/o is often better suited for the cooking process, and EVOO for drizzling, and flavor enhancement.

I know Rachel Ray uses it a lot, and that's cool, but I prefer the less-intense character when combined with certain foods - you don't always want everything to have the EVOO flavor. YMMV.

Hope that helps.

T.I.N.S.

[RkyMtnHigh 0]

Makes sense. Ya learn somethin new every day. Thanks for the OO 101

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[Gato 0]

My pleasure.
Keep experimenting - you never know when you may hit upon fabulous flavors!

T.I.N.S.

[Zep 0]

Of coarse you do know the Portobello mushroom is carcinogenic

Oh, an Gato is correct extra virgin is is too much, better normal olive oil 0.5-1% acidity
I'd be inclined to serve with a dash of garlic butter (non salted butter)

Side dish, Simple green salad with maybe just a hint of a green apple mixed in

Gone fishing