Delicious, fresh coloful and just like a ray of sunlight. Salmon takes to balsamic vinegar and coffee as if they were his... and so do portobellos! The secret to this recipe is to brown the salmon in the hot oven and at the same time have the portobellos absorb the sauce.
Preheat oven to 230 ° C.
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.
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.
Transfer the fish, mushrooms, and marinade to a baking pan.
Bake for 10 to 12 minutes for medium.
Divide the fish and mushrooms slices onto 2 serving plates, and spoon over any sauce from the pan. Serve