Roasted Salmon, Stuffed Mushroom & Coconut Pears

Chat.n.Dish's picture

Oct. 08, 2012

Ingredients

Salmon 1 Pound
Lemon 1 Medium
Lime 1 Medium
Spring onion 3 , cut into 1 inch segment
Fresh dill 1/2 Cup (8 tbs)
For the stuffed mushroom
Portabella mushroom cap 3
Olive oil 7 Tablespoon (For drizzling 2 tablespoon)
Potatoes 8 Ounce , washed,steamed and cooled
Garlic 1 Clove (5 gm) , minced
Parsley 1/2 Cup (8 tbs) , roughly chopped
Bacon 1/2 Cup (8 tbs) , cooked and chopped
For the dessert
All puposeflour 1 Cup (16 tbs)
Pear 1 Medium (cut into inch slices from top to bottom.)
Egg 1 Medium , beaten
Triple sec 3 Tablespoon
Orange 1/2 Medium , juiced
Sweetened coconut 1 Cup (16 tbs)
Oil 1 Cup (16 tbs) (for frying)
For the dressing
Sour cream 1 Teaspoon
Chocolate sauce 1 Tablespoon
Spring onions 1 Teaspoon

Directions

GETTING READY

1.Preheat the oven at 400 degrees.

2.Cut the salmon into equal serving sized pieces. Chop the spring onions into 1 inch segment.

3. For The Stuffed Mushrooms - Wipe the mushrooms with a damp cloth. Wash, steam and cool the potatoes. Mince garlic and cook bacon.

4. For the Dessert - Marinade the pears for 15 minutes in a mixture of triple sec and orange juice.

MAKING

5.Put the salmon on a baking sheet lined with aluminum foil and top each salmon slices with 3 lemon slices, fresh dill and green onions.

6.Cover the Salmon with aluminum foil and bake for 20 minutes.

7. For The Stuffed Mushrooms - In a pan pour olive oil and nestle the mushrooms in it, top it up with potato slices, chopped bacon, parsley and garlic.

8. Drizzle olive oil generously on top of each mushroom.

9. Bake in the preheated oven for 20 minutes.

10. For the Dessert - Take the pieces of pears out of the marinade and dry them well.

11. Coat the pieces of pears in flour, beaten egg and coconut.

12. Fry the pears until golden brown.

SERVING

13.Serve the salmon topped with sour cream and some spring onions, along with the stuffed mushrooms on side. Serve the dessert with chocolate ice cream and chocolate sauce.

Recipe Summary

Difficulty Level: Medium
Cook Time: 50 Minutes
Ready In: 50 Minutes
Servings: 4

Nutrition Facts

Serving size

Calories 1342Calories from Fat 857

 % Daily Value*

Total Fat 97 g149.2%

Saturated Fat 18 g90%

Trans Fat 0 g

Cholesterol

Sodium 166 mg6.92%

Total Carbohydrates 88 g29.3%

Dietary Fiber 8 g32%

Sugars 22 g

Protein 35 g70%

Vitamin A % Vitamin C %

Calcium % Iron %

*Based on a 2000 Calorie diet