Grilled Salmon, Portabella Mushroom, Asparagus & Cannellini Beans with Plum Dressing

What a gorgeous day! It’s just beautiful out here on the east coast. It’s a day that something wonderful in your life should be celebrated. Anything, a job that you love, a wonderful spouse that makes you laugh, a good friend you can count on, your loyal pet, an outfit that makes you feel good, a deep understanding that you were seeking and found, that perfect eyeliner that makes your eyes sparkle…It’s a day to celebrate something wonderful, no matter how big or small. And I love celebrating with food and this is a salad that is delicious, light yet truly satisfying. Enjoy and celebrate something wonderful today! ;)

  • 2 pieces wild caught salmon, about 6 oz each
  • 1 small head of Boston lettuce, ripped up
  • 2 portabella mushrooms
  • 7 oz. cannellini beans, rinsed
  • 1/2 pound asparagus, cut into 2 inch pieces
  • 3 tablespoons plum sauce
  • 3 tablespoons plus 1 teaspoon honey
  • 3 tablespoons olive oil
  • 1 pat of unsalted butter
  • sea salt
  • fresh ground pepper
  • five spice powder
  • 1/4 cup pear infused vinegar

This dish is easy but once I start explaining the directions, it can sound a little complicated. I used aluminum foil for easy clean up, if not you can cook directly on the flat cast iron pan. If using the foil, make three separate “bowls,” (using 2 sheets, cut to size, layered on top of each other, cupped at the edges to hold the juices) one to hold the asparagus, one for the cannellini beans and one for the salmon. The portabella mushrooms can be grilled directly on the grill. Just drizzle them with a little olive oil and season with salt and pepper. And grill for about 12 minutes at 500 degrees, just flip halfway through and set aside once done. Once they are cool, you can slice them. I find that they are like a steak and need to rest to collect their juices. For your cannellini beans, combine 1 teaspoon of the plum sauce, 1 tablespoon olive oil, 1 teaspoon honey and salt and pepper and mix with the beans, so they are well coated. For your asparagus, just season with salt, pepper and drizzle with a little olive oil. For the salmon, combine 2 tablespoons of olive oil, 1 tablespoon honey, 1 tablespoon plum sauce, and season with salt, pepper and five spice powder to taste. Pour over the salmon and top with the pat of butter, broken up. Heat up your grill along with the flat cast iron pan. I have a big one that is about 18 inches long, it’s great! Once your grill is hot, place your “bowls” containing the salmon, the cannellini beans and the asparagus and grill for about 10 minutes. After about five minutes, the asparagus will be ready, if the stalks are tender. In the meantime, divide the lettuce between two plates. Add the mushrooms and asparagus to the plate. Remove the salmon from the “bowl” and reserve the cooking juices. Break up the salmon into bite size pieces and add to the plate. Top with the grilled cannellini beans. Into the reserved juices add in the vinegar, 2 tablespoons honey and 1 tablespoon plum sauce. Season to taste with salt pepper and the five spice powder. Drizzle over your salads. Serves 2.

Portabella Mushroom & Goat Cheese Pennoni Dish

Mushrooms, how do I love thee, let me count the ways…and this is one of them. This is going to sound a little strange but I was really in the mood for a cheese steak sandwich but didn’t have the steak or the rolls. lol So I tried to translate those flavors into a pasta dish using portabella mushrooms for the meatiness and goat cheese for the cheese factor. And I’m not going to say I hit the nail on the head, lol but I will say this dish was decadent and delicious and if you are a mushroom lover and are celebrating goat cheese month ;) , you will enjoy this dish!

  • 1/2 pound pennoni pasta, Ziti, farfalle or rotini would be a great substitute
  • 1/2 pound portabella mushrooms, cut in half then cut into strips about the length of the pasta, cooked al dente
  • 1 cubanelle pepper, seeded, quartered and sliced
  • 4 garlic cloves, smashed and minced
  • 1 good small tomato, diced
  • 1 tablespoon unsalted butter
  • 1 tablespoon olive oil
  • 2 oz. goat cheese, crumbled
  • 5 tablespoons heavy cream
  • sea salt
  • fresh ground pepper

In a Dutch oven, combine the butter, olive oil and the garlic. Let it saute over low heat until the garlic is soft. Add in the mushrooms, pepper, tomato and season with a little salt, saute on low heat for half an hour on low heat. The liquids will release so increase the heat on high for about five minutes until the liquid reduces. Keep an eye on it and stir if needed because it can easily burn. After it reduces stir in the goat cheese and the heavy cream. Stir until the goat cheese has melted into the sauce and is warmed through. Season with sea salt if needed and fresh ground pepper and stir in the cooked pasta. Serve this right away, nice and hot! Serves four.