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Cook with coffee -Salmon and Portobello

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Cook with coffee -Salmon and Portobello

When you Cook with coffee -Salmon and Portobello you will be forever hooked to cooking with coffee. With the advantage of all the antioxidative properties of coffee and others, this will be one of your favorite dishes ever.


Balsamic Salmon and Portobellos

2 servings

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Two 6-ounce or one 12-ounce salmon fillet

1 large or 2 medium Portobello mushrooms, sliced 1/8-inch thick

1 teaspoon salt

3/8 teaspoon freshly ground black pepper

1/2 cup orange juice

2 tablespoons balsamic vinegar

2 tablespoons fish stock

3 tablespoons honey

1 1/2 teaspoons Dijon mustard

1 tablespoon julienne basil (about 10 basil leaves; see Tip, page 000)

2 teaspoons freeze-dried or granulated instant coffee

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  1. Cut the fish into 2-inch pieces and place them and the sliced Portobello in a shallow nonreactive bowl. Sprinkle with ½ teaspoons salt and ¼ teaspoon pepper.
  2. In a bowl combine the orange juice, balsamic vinegar, stock, honey, mustard, basil, coffee, and the remaining ½ teaspoon salt and 1/8 teaspoon pepper. Mix until the honey is well dissolved and pour over the fish and mushrooms. Refrigerate for 15 to 30 minutes.
  3. Preheat the oven to 450ºF.
  4. Transfer the fish, mushrooms, and marinade to a baking pan.
  5. Bake for 10 to 12 minutes for medium.
  6. Divide the fish and mushrooms slices onto 2 serving plates, and spoon over any sauce from the pan. Serve.


Eventhough the page translates, I decided to add it in Spanish simply because I already had it in my docs. All other recipes can also be traslated, and blogs, with the TRASNLATE button on the right hand side of the blog.


Portobello with coffee



Salmón con Hongos al Café

2 porciones


Dos filetes de salmón de 6 onzas cada uno

1 a 2 hongos portobellos cortados en tiritas

1 cucharadita sal

3/8 cucharadita pimienta

1/2 taza jugo de naranja

2 cucharadas vinagre balsámico

2 cucharadas caldo de pescado

3 cucharadas miel

1 1/2 cucharaditas mostaza Dijon

1 cucharada albahaca en Juliana, aprox. 10 hojas

2 cucharaditas café instantáneo


  1. Agregue al salmón 1/2 cucharadita de sal y 1/4 de cucharadita de pimienta.
  2. Mezcle aparte jugo de naranja, vinagre, caldo, miel, mostaza, café y el resto de sal y pimienta. Mezcle bien y vierta sobre el salmón y los portobellos. Refrigere 10 minutos.
  3. Precaliente el horno a 450ºF.
  4. Pase el salmón y los hongos a un molde de hornear cubierto con papel de aluminio y engrasado.
  5. Hornee de 10 a 12 minutos.
  6. Divida en dos porciones y sirva.


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Enjoy this amazing recipe….

Carrying coffe bean

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Patricia McCausland-Gallo is a nutritionist, pastry chef, teacher, and food writer born in the Caribbean town of Barranquilla, Colombia. She has a B.S. in Foods and Nutrition from Louisiana State University, attended a School for Retort Operations, and completed courses of instruction prescribed by the Food and Drug Administration.