BEST EVER BAKED SALMON by ANDREW

3 pounds Fresh SALMON FILET

For Mixture:
2 TBLS Pre-chopped GARLIC
2 large minced MUSHROOMS
GINGER
1 TBSP Dijon Mayo
1 TBSP Basil Pesto
1 tsp CAPERS
1 tsp OLIVE JUICE
1 TBSP LEMON JUICE
1/2 Large VIDALEH ONION (minced)
1 tsp Ground CLOVES
t TBSP Pickled GINGER
1/2 tsp GINGER POWDER
1 TBSP Chopped DILL
1 TBSP Porto and Mushroom Finishing Sauce (made by Irresistibles)
4 Pats of salted BUTTER (Melted)

Decoration on top:
1/2 Chopped ONION
1 TOMATO, Small - Sliced in circles
1 APPLE, Medium - Sliced in circles
8 Large MUSHROOM CAPS
8 Toothpicks to hold items in place

Preheat OVEN to 350 Degrees F.

Mix in a medium bowl Garlic with Dijon Mayo, Basil Pesto, Capers, Olive Juice, Lemon Juice, 1/2 minced ONION, Cloves, Ginger, Ginger Powder, Dill, Melted Butter.

SALMON BAKING DISH:
Olive Oil and That Chili Sauce. Ribbon on bottom and blend until bottom of pan is covered.
Add SALMON to Baking Dish.

Use half of the sauce from Medium Bowl and spread over top of SALMON.
Spread 1/2 CHOPPED Onion evenly over top of Salmon.
Arrange 8 apple slices spaced evenly on top of Salmon.
Add 1 slice of Tomato on each of those.
Add 1 mushroom cap on each of those.
Anchor Toothpicks to secure items to Salmon.
Pour remaining Topping into each mushroom cap evenly.
Complete with 1/2 teaspoon of Porto Mushroom Finishing Sauce atop each Mushroom Cap.

Cover entire Baking Dish with Aluminum Foil.
Bake until salmon is flaky and moist (approximately 35-45 minutes, removing Foil for the last 5 minutes.)
Test Salmon in the middle of the deepest part to insure it is properly cooked.
Section and serve, removing toothpicks as you go.

Can serve with Rice and Salad
Bon Appetite!



Serving Size: Makes EIGHT servings of 4-6 ounces each topped with a Stuffed Mushroom Cap

Number of Servings: 8

Recipe submitted by SparkPeople user AHODGES7.