There Goes One Tasty Dish!

Some things just don't look that tasty.  My mother always said you can't judge a book by it's cover. Actually my mother never said that.  She usually said things like "That looks terrible, I'm not eating it." or  "That looks like the dog vomited on your plate Honey.".  She was brutally honest like that.  Perhaps it's where I get my lack of social filters from.  Things just pop out my mouth and before I know it I've offended everyone in the room.  Oh well, at least you always know where you stand with me. 

So yeah, anyways, the delicious Salmon Stuffed Portobello Mushroom I made won't be taking home any beauty awards but it sure the hell would kill at Taste Olympics.  I roasted a fresh fillet of sockeye salmon, removed the bones, flaked it off the skin, and mixed it with chopped celery, scallions, bacon, fresh dill, a little smoked paprika mayonnaise to bind, salt & pepper, and a bit of Italian breadcrumbs.  Rip out the mushroom stems and stuff away.  Stick them in a 375F degree oven for about 30 minutes until the mushroom is cooked through and the salmon is golden.  You can use canned or smoked salmon as well, just make sure you adjust the seasoning.  I served it with a baby spinach salad tossed with Italian giardiniera and more bacon because that's how I roll.