Stuffed Salmon Mushrooms
Ingredients
1 x 170g Tassal Tasmanian salmon portion, skinless
10 medium mushroom caps
2 cups prepared cous cous
50g butter
1 small zucchini, grated
½ red capsicum, finely diced
1 egg
1 lemon, rind & juice
10g capers
2 Tbsp coriander leaves, finely chopped
Lemon wedges, to serve
Method
Pre-heat oven to 200°C. Slice salmon into short thin strips. Remove the stalks from the mushroom caps and chop finely. Lay mushroom caps open side up on a baking tray lined with baking paper. Melt the butter in a frying pan over a medium heat and sauté the mushroom stalks, zucchini and red capsicum for 2–3 minutes until softened. Place the vegetables into a large bowl and stir in the cous cous, lemon juice, capers and coriander leaves mixing well. Stir through the lemon juice, egg and salmon pieces. Spoon the filling firmly into the caps, making a mound. Bake the mushrooms in the pre-heated oven for 10 minutes. Serve hot as a side dish or as a main course with salad.
