Servings: 2 people
Wild salmon: 2 fillets
Fresh or dried oregano: 1 tsp
Fresh or dried dill: 1 tsp
White button mushrooms or baby portabella: 1 cup
Grated or chopped ginger: 2 tsps
Diced white or yellow onions: ¼ cup
Fresh garlic: 2-3 cloves pressed with garlic press
Black pepper: a pinch
Cooking oil: refined olive oil or avocado oil - 2 tbsps
Pink salt or sea salt
White cooking wine: 2 tsps
Leeks: ¼ cup
Cilantro: 1/3 cup
Sea salt or pink salt
Bone broth or chicken or vegetable stock: 1/3 cup
Tapioca solution: ½ tbsp of tapioca powder mixed with 1 tbsp water
Wash the fillets and use paper towel to pad them dry. Marinate it with oregano, dill, small amount of black pepper, and salt for about one hour.
Grill the salmon on low heat if the fillets are thick, on medium heat if the fillets are thinner. If they are thick, it takes longer to cook through, about 5-6 minutes each side. If they are average thick, it takes about 3-4 minutes on each side. It is the key not to use high heat to avoid over-cooking.
While the salmon is being cooked, let’s make the mushroom sauce:
Put the oil in a saucepan and heat up at low to medium heat. Throw in onions and leek and stir till onions look partially translucent. Then put the ginger, wine, salt and mushrooms in the saucepan and let them sweat till the mushrooms are caramelized.
Now put in bone broth or any stock (chicken or vegetable) in the pan. Stir for about 30 seconds and then add in cilantro and pressed garlic.
Add tapioca solution at last to thicken the sauce.
Note: It's great to eat cilantro with any type of fish to chelate the mercury in the fish.