Reading that title may make you think: Yikes! That sounds like a lot of work. Well, my friends, it is quite the opposite. The beauty of this meal is that it’s not complicated, can be left ready hours in advance and only takes 20 minutes to cook.
Sunday Lunch has always been a scared tradition in our household. Usually it’s my Mom’s (scrumptious) Sunday Roast every weekend. But every now and again, it’s my turn!
If you’ve never tried the garlic – mushroom combo, boy are you missing out. Even my sister, who absolutely despises the strong taste of garlic, has fallen for these stuffed subtle-garlic mushrooms. And that is saying something, so truly don’t knock ’em ’til ya tried ’em!
This recipe is adapted from my Momma’s own. (She actually gave it to me over the phone the evening before I made these.) I particularly took great care in making sure I kept in her last step of generously topping them with Parmesan cheese before going in the oven – so good! And you don’t have to bother with expensive fresh Parmesan, I always use the dried grated version!
Let’s be honest if you are going to be making an ultimate Salmon dish, ya gotta have:
See, Snape loves his asparagus, and so should you. Especially when roasted and topped with sesame flavours. (They can also act as the equivalent to french fries with the burger if you try really really…really hard to see them that way.)
I got the idea for this particular part of the dish from one of my all time favourite food blogs.
“I don’t like barbecue sauce.” Well then, you are certifiably insane, I’m sorry! I will admit when I first toyed with the idea of fish AND barbecue sauce I was a little weirded out. There are no meats out there that I wouldn’t barbecue up, I’ve done it all. But I figured if any fish was going to do the job with barbecue flavours it was going to be salmon. And by George was I right!
Luckily myself and my sister (not the one who hates garlic) ordered pizza the last night and… what? I never said every meal has to a good home-cooked meal, balance is where it’s at! Anyway, so there was the perfect amount of left over barbecue sauce for the recipe!
Fate? Probably not, but it sure was tasty!
4 open topped mushrooms
1 tbsp rapeseed (or olive) oil
2 slices bread, blitzed into breadcrumbs
2 garlic cloves, crushed or finely chopped
3 spring onions, finely chopped
Small handful of basil, chopped
1 bunch of asparagus
1 tbsp rapeseed oil
salt and black pepper
1 tsp sesame oil
2 salmon fillets
slice of lemon
1 tbsp barbeque sauce
1/2 tbsp dijon mustard
1 tsp paprika
salt and black pepper
1 tbsp grated parmesan cheese
2 burger buns
(This recipe can very easily be made gluten free by using GF bread for the crumbs and serving the burger on a GF bap, which is exactly what I did!)
Blitz 2 slices of bread to make breadcrumbs, add to pan with 1 tbsp of oil on low heat. Stir to coat in oil. Add in 3 chopped spring onions, 2 crushed garlic cloves and chopped basil. Fry off for 2-3 minutes until slightly golden. Remove from pan and place in bowl to cool completely.
Split the cooled crumb mixture between the four mushrooms. Using a spoon, pack it tightly and press it down to fit. Sprinkle each mushroom with the cheese, place in a high sided tray and put to side for now. (These can be left prepared and covered in clingfilm for several hours.)
Break ends off all asparagus pieces and line a tray with baking paper. Lay the asparagus pieces out in a row, spaced out. Drizzle with olive oil and crack salt and black pepper over them.
Bring a pan of water to the boil. Add in one lemon slice, salt and black pepper. Once boiling, turn down to a simmer and place the two salmon fillets (skin still on) in the water. Poach for 10-12 minutes, until pale and cooked all the way through.
Place both the mushrooms and asparagus in the oven at 200 degrees/180 fan oven for 20 minutes. At the half way mark remove the asparagus and turn them in the oil to recoat. At this point place foil over the mushrooms. Return both to oven and turn the temperature down to 170 degrees/150 fan oven for the remaining 10 minutes.
Once salmon is poached remove from water, peel off the skin and flake using two forks. Transfer to a bowl for mixing and slight cooling.
Add in 1 tbsp barbecue sauce, 1/2 tbsp mustard, 1 tbsp Parmesan cheese, 1 tsp paprika and season with salt and black pepper. Mix thoroughly to coat well. Assemble burger on your choice of bread.
Remove asparagus from oven once 20 minutes are up, leaving the mushrooms still inside. Sprinkle the asparagus with sesame seeds and flick 1 tsp of sesame oil over them. Plate up with burger.
Remove mushrooms from tray and serve immediately.