Thursday, 1 November 2012

TexMex Salmon
 Oyster Mushrooms
TexMex Salmon w Oyster Mushrooms
Most of my dishes are either really quick and nutritious or low and slow.
I try to get fish into the diet once a week and this is one of those quick and satisfying dishes

4 salmon steaks or any firm fish
2 cup oyster mushrooms, woody center removed pulled apart  (cremini, portobello or button can be substituted)
3 cloves garlic, peeled and sliced
1 tsp chili powder
1 pinch chili flakes
1/4 cup white wine + extra
salt & pepper to taste
2 tbsp chopped parsley or cilantro
extra virgin olive oil

In a preheated large skillet add oil place steaks in skillet and allow to brown. Sprinkle with both chillies, salt and pepper.  Using a spatula carefully flip fish over, being careful not to break steaks.  Sprinkle with seasonings on the other side.  Sprinkle with herb and drizzle with wine.  Cover with a piece a loose piece of foil and continue to cook for 5-8 min approx until cooked through.

Meanwhile when you turn the steak over the first time, begin to saute in a smaller skillet on med high heat 1 tbsp oil, garlic and mushrooms.  Season to taste.  Add 2-3 tbsp of wine, continue stirring and mixing.  When the juices begin to evaporate the mushrooms will be ready to top the salmon.
Suggested Serving:  my side of vegetables are corn, carrot, peas and green beans
Enjoy with love!

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