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Mike of Milwaukee, Wisconsin is in need of some more flavors to his salsa for salmon.


  • 2 Large Portobellos
  • 1 TBS Olive Oil Plus Extra To Coat
  • 2 Mangos
  • 4 Roma Tomatoes
  • 1/2 Sweet Onion
  • 4 TBS Cilantro
  • Juice of 1 Lemon
  • Juice of 1 Lime
  • 4 Ounces Canola Oil
  • 2 Ounces White Truffle Oil
  • 2 8 Ounces Salmon Filets
  • Salt & Pepper To Taste


Procedure:  Start by de-gilling and coating the mushrooms in olive oil and place on a sheet pan.  Be sure to season with salt and pepper and bake at 350 degrees for 20-25 minutes.  In the mean time prepare all vegetables and fruits accordingly and place in a large bowl.  Once mushroom are done dice up and add to the vegetable mixture.  At this point add in oils, juices, herbs and adjust seasonings.  Set Aside to cool.  In a hot skillet with 1 TBS of olive oil sear off your salt and pepper seasoned salmon until desired temperature. Try finishing in the oven on 350 degrees for 5-7 minutes.  Serve Salmon over cool salpicon salsa.  Enjoy!