Ingredients for servings:



6-ounce or one 12-ounce salmon fillet

portobello slice


Large portobello mushroom, sliced 1/8-inch thick

jugo naranja

1/2 cup

Orange juice

viangre balsamico

2 tablespoons

Balsamic vinegar


2 tablespoons

Fish stock


3 tablespoons


dijon mustard1

1/2 tablespoon

Dijon mustard


1 tablespoon

Julienne basil (about 10 basil leaves)

cafe liofilizado

2 teaspoons

Freeze-dried or granulated instant coffee


1 teaspoons



1 teaspoon

Freshly ground black pepper

  1. 2 6-ounce or one 12-ounce salmon fillet

  2. 1 large portobello mushroom, sliced 1/8-inch thick

  3. 1/2 cup orange juice

  4. 2 tablespoons balsamic vinegar

  5. 2 tablespoonsfish stock

  6. 3 tablespoonshoney

  7. 1/2 tablespoon Dijon mustard

  8. 1 tablespoon julienne basil (about 10 basil leaves)

  9. 2 teaspoonsfreeze-dried or granulated instant coffee

  10. 1 teaspoon salt

  11. 1 teaspoon freshly ground black pepper


  1. Preheat oven to 230 ° C.

    balsamic salmon2
  2. Cut the fosh into 2-inch pieces and place them and the sliced portobellos in a shallow nonreactive bowl. Sprinkle with 1/2 teaspoons salt and 1/4 teaspoon pepper.

    balsamic salmon3
  3. In a bowl combine the orange juice, balsamic vinegar, stock, honey, mustard, basil, coffee, and the remaining 1/2 teaspoon salt and 1/3 teaspoon pepper. Mix until the honey is well dissolved and pour over the fish and mushrooms. Refrigerate for 15 to 30 minutes.

    balsamic salmon5

  4. Transfer the fish, mushrooms, and marinade to a baking pan.

  5. Bake for 10 to 12 minutes for medium.

    balsamic salmon4

  6. Divide the fish and mushrooms slices onto 2 serving plates, and spoon over any sauce from the pan. Serve


If you make this recipe, snap a pic and hashtag it #CookingwithPachi We love to see your creations on Instagram, PinterestTwitter!

Hi, I'm Chef Pachi

Chef Coach, Food Nutritionist and Cook in Love with Latin Food, Author of six cookbooks. 40+ years of Experience in the Food Industry & Nutrition

...& the Science of Food


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