I originally planned to make Salmon En Croute, a recipe my friend Julie Ribystkiy taught me by phone, but I bought a 2 pound salmon steak with bones so that idea was scrapped. Anyway, I had to bake this using a procedure that could make use of the ingredients I had on hand.
2 lbs Salmon Steak
12 pieces Portabello mushrooms (brushed, washed, and drained)
1 tsp. each of Italian seasoning, dried rosemary and dill weed
2 Tbsp. olive oil
half red onion rings
juice of 1/2 lime
1/4 cup white wine
1/2 Tbsp. undrained capers
1. Wash, dry on a colander, and paper towel dry the salmon steak.
2. Season the steak generously with salt and pepper, filling in each nook and cranny.
3. Have the baking tray lined with aluminium foil, large enough that you can cover the top later. Spray some Pam and place the seasoned steak in the middle.
4. Pre-heat the oven at 300 ºF for 20 minutes and place the tray with the steak, uncovered.
5. In the meantime, sauté 4 garlic cloves, pressed by the garlic crusher with its peels on moderate heat with 2 tablespoons olive oil. Add the mushrooms and sauté until it sweats its juice, add the red onion rings plus the 3 kinds of herbs, stirring well to combine. Add the white wine and lime juice, stirring well to combine then add 1/2 tablespoon capers, 1/2 tsp ground black pepper. Stir then taste.
6. When the fish is half done in 20 minutes, pour this sauce mixture on top of the fish and enclose on the aluminium foil and bake at 350ºF for 15 more minutes.
7. When done, turn off the oven and take out the fish and open the aluminium foil and decorate the mushrooms around the fish. Rest the fish for few minutes and serve while still warm.
As always, Masarap! Peaches.