Salmon, Fennel, Orange and Stuffed Portobello Mushroom

Now bear with me, as this doesn't start off sounding too promising. I'm not a massive fan of salmon fillets, I don't particularly like fruit in my savoury and I've never cooked with fennel before, but today, I broke all of those rules, and- to my own surprise- this is a gem of a dish!

I found some fennel in my Kent Veg Box today, and it's really not an ingredient I've ever explored. It doesn't generally feature in dishes I'd choose whilst eating out, and it's aniseed aroma and crispy looking texture never enticed me to pick him up and put him in my basket for Frankenstein-esque experimentation at home. Earlier, whilst on one of my many weekly food shops, I happened to buy some lovely looking Scottish salmon, as it was on offer and I hadn't had any for ages, but I had also decided that for this evening's dinner I fancied a stuffed mushroom- so what the hell was I going to do with this freak show collection of ingredients? Combine them all with outstanding results- obviously!

Luckily a quick Google for fennel and salmon recipes yielded this beauty of a result. I didn't have fresh rosemary, but I did have an orange and was feeling brave- win!

It sounded like an odd combination, but I am really glad I tried it. It was an incredibly fresh, flavoursome and filling dinner, and I'm gloating and gleeful in my post-pig out belly rub.

It goes a little something like this:

Sorry for the greasy smudge on the already rubbish picture, I was in a rush to stuff my face!

Salmon, Fennel, Orange and Stuffed Portobello Mushroom

Serves 2

2 salmon fillets

1 orange

1 fennel bulb, thinly sliced

1 red onion, thinly sliced

2 Thai chilies

2 rashers smoked bacon, cut into small pieces

4 garlic cloves

2 large Portobello mushrooms

some blue cheese

salt

pepper

thyme

rosemary

olive oil

butter

1. Preheat grill to moderate. Rub salt, pepper & olive oil on both the mushrooms and salmon fillets. Grill the bottom of the Portobello mushroom for around 4 minutes.
2. In one frying pan, heat a little oil and butter, add the fennel, onion, half the garlic and a little rosemary.
3. In a second frying pan, heat a little oil and fry off the rest of the garlic, the chilies, thyme, chopped mushroom stems and bacon.
4. Once softened, add the salmon to the onion and fennel mix, skin side down for a few minutes.
5. Fill the mushroom with the bacon and chili mix and sprinkle cheese on top. Grill until melted.
6. Turn salmon over and cook to taste.
7. Serve with a simple garden salad.
8. More nom than I was EVER expecting. Seriously. Nomtastic.