Portobello and Improvised Salsa Burger

This recipe will be part one of a two part meal featuring fresh flavors of the Earth (portobello mushroom) and the sea (Atlantic salmon), joint by a improvised salsa stir fry.

Materials:

• Portobello mushrooms
• tomato
• yellow bell pepper
• sunflower seeds
• onion
• garlic
• olive oil
• lime juice

• Preheat oven to 325F
• Slice garlic in half, cut into threads while leaving the other side in tact, and finally finely dice along the comb.
• Dice onion, tomato, and bell pepper into 1 cm chunks

• Place mushrooms face down on a baking sheet / pan
• season with garlic, salt, black pepper and olive oil
• into the oven for 8-10 minutes

In a hot pan on high heat, add 2 tbsp of olive oil:

• saute the onion lightly, until spiciness drops off
• add in tomato and pepper, mix and cook until warm
• chuck in some sunflower seeds
• season with a bit of salt and lime juice, mix and remove from heat

• Take the stem off of one portobello mushroom
• scoop the sauce onto one mushroom with stem intact
• place the first mushroom on top

• Serve on a warm plate along with any meat or fish entree!