Roasted Salmon and Truffle-Mango Salpicon

• 2 whole Large Portobello Mushrooms, De-gilled
• 3 Tablespoons Olive Oil, Divided
• 2 whole Peeled, Pitted And Small Diced Mangoes
• 2 whole Seeded And Small Diced Roma Tomatoes
• 1/2 whole Small Diced Sweet Onion
• 1 Tablespoon Canola Oil
• 2 Tablespoons Truffle Oil
• 1 whole Lemon, Juiced
• 1 whole Lime, Juiced
• 3 Tablespoons Chopped Fresh Cilantro
• 16 ounces, weight Fresh Salmon Cut Into 2 Fillets
• Kosher Salt And Fresh Cracked Black Pepper To Taste

1. Preheat oven to 350 degrees F. Start by de-gilling and coating the mushrooms in 2 tablespoons of olive oil and place on a sheet pan.
2. Be sure to season with salt and pepper and bake them for 20-25 minutes.
3. In the meantime prepare all vegetables and fruits as detailed on the above list and place them in a large bowl.
4. Once mushrooms are done, dice them and add to the vegetable mixture.
5. At this point add in oils (canola and truffle), juices and cilantro.
6. Adjust seasonings with salt and pepper and set aside to cool.
7. In a hot oven-safe skillet with the remaining 1 tablespoon of olive oil, sear both sides of your salt and pepper seasoned salmon.
8. Then place the skillet in the oven on 350 F and finish cooking off the salmon for 5-7 minutes.
9. Serve salmon over a bed of cool salpicon salsa.
10. Enjoy!

portobello mushrooms, olive oil, mangoes, tomatoes, sweet onion, canola oil, truffle oil, lemon, fresh cilantro, salmon, kosher salt

Taken from tastykitchen.com/recipes/main-courses/roasted-salmon-and-truffle-mango-salpicon/ (may not work)