Mushroom Stuffed Salmon with Herby Caper Sauce

Ingredients

• 1.2kg Huon Aqua Salmon Fillet
• 400g white cup mushrooms, finely chopped
• 1 golden shallot, finely chopped
• 2 cloves garlic, minced
• 1/2 cup oregano, leaves finely chopped
• 60g Western Star Original Salted Butter, chopped
• 2 tsp Squeaky Gate The All Rounder Extra-Virgin Olive Oil
• 2 tbsp Gourmet Garden Zesty Lemon Paste
• 1/2 tsp sea salt
• 1 cup flat-leaf parsley leaves, finely chopped
• 1/3 cup capers in vinegar, finely chopped
• 1/4 cup Squeaky Gate The All Rounder Extra-Virgin Olive Oil
• 1 lemon, juiced
• 2 tbsp oregano leaves, finely chopped
• 2 tbsp flat-leaf parsley, finely chopped
• 1 small clove garlic, minced
• Freshly ground black pepper

Method

1. 1
   Heat the Everdure Kiln to its lowest heat.
2. 2
   In a cast iron skillet, add all the ingredients for the Mushrooms, besides the parsley. Place into the Kiln and allow to cook for 10-15 minutes, checking and stirring occasionally, until mushrooms are browned and excess liquid has been cooked off. Remove from the heat, allowing to cool for 5 minutes, then stir through the parsley leaves.
3. 3
   Put the Huon Salmon on your work bench, skin-side down, and take a long sharp knife to slice the fillet in half to create to equal-sized portions.
4. 4
   Spoon the buttery mushrooms onto one side of the fillet, then place the other half on top, skin facing outwards. Use kitchen twine to secure the two fillets together, sandwiching the mushroom filling in the middle.
5. 5
   Transfer the salmon to a roasting tin. Drizzle the flesh with more oil and season with salt and pepper. Place into the Everdure Kiln and bake for 15 minutes, with the turn table on, until salmon is just cooked through and the edges are starting to brown.
6. 6
   While the salmon is cooking, prepare the Lemon Caper Sauce. Add all ingredients to a bowl and mix well to combine.
7. 7
   Once salmon is cooked, remove from the Kiln and allow to rest for 5 minutes and then spoon over the Lemon Caper Sauce, to serve.