I’m a big fan of salmon with mushrooms. Earlier this year, I shared this indoor version of the combination, but now it’s grilling season. So I’m going to get this Memorial Day Weekend started by sharing this Grilled Salmon with Portobello Mushrooms recipe.
Portobello mushrooms are so easy to work with on the grill, and tasty great prepared on the grill. Unlike some other veggies, you don’t have to worry about these guys slipping through the grates. In under 10 minutes, they can be ready to add some nice rich flavor to other items you are preparing. They can be tossed with a grain dish, top other meats like steak. But today they top salmon for a tasty and easy meal.
After the mushrooms get grilled, I toss them with a simple preparation of olive oil and dried herbs. I also add a bit of pomegranate molasses, which I have on hand from making this Muhammara Spicy Red Pepper Dip. If you can’t get your hands on the pom molasses, balsamic vinegar would be a fine substitute.
Wine Pairing: This recipe just begs to be served with a Pinot Noir. I favor pinot with salmon anyway, but when salmon is topped with earthy mushrooms, you just gotta go with a pinot. The pomegranate molasses also matches well with pinot, making this pinot noir a spot on pairing for the grilled salmon with portobello mushrooms. I wasn’t wild about the pinot we actually had with this, so I’ll recommend the Hahn Pinot Noir as one solid, moderately priced pinot that would be good with the dish. Enjoy!
- 12 ozs salmon fillet
- 2 portobello mushrooms, stem removed
- 3 tbsp extra virgin olive oil
- 1 tsp pomegranate molasses (substitute balsamic vinegar if needed)
- ½ tsp dried thyme
- ½ tsp garlic powder
- salt and pepper to taste
- olive oil or canoloa oil spray
- Spray the grill with oil spray and preheat the grill to medium high.
- Spray the portobello mushroom caps with oil. Place the mushrooms directly on the grill for 5 minutes, then flip to grill 4 more minutes. The mushrooms should be showing some grill marks and be cooked through and tender. Remove the mushrooms from the grill and set aside to cool.
- Rinse and pat dry the salmon fillet, then spread 1 tablespoon olive oil over the flesh side and sprinkle a bit of salt to taste.
- Place the salmon on the grill, skin side down, after you've turned the mushrooms over. Grill covered for about 4 minutes, then gently turn the salmon to the flesh side. If the skin sticks to the grill, no big deal, just place the fish on a clean portion of the grill.
- Grill covered for another 3 to 4 minutes. It may be cooked at this point–cut a bit in the middle of the fillet to check. You still want a bit of the dark orange color for nice, moist salmon. If you want to cook a bit more, turn over one more time and cook for a couple more minutes.
- Remove the salmon to a platter when cooked to your liking. Let it rest as you prep the mushrooms.
- In a medium sized bowl, combine 2 tablespoons olive oil, pomegranate molasses, thyme and garlic powder.
- Dice the grilled portobello mushrooms and gently toss the mushroom pieces with the olive oil mixture. Add salt and pepper to taste.
- Portion the salmon, and scoop some mushrooms to serve over the salmon. Enjoy!