Salmon fillet stuffed with mushrooms, diced chorizo, and dried tomatoes
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Cooking tools:
- Grill
- Oven
- Baking sheet
- Aluminum foil
- Chef's knife
- Cutting board
- Spoon
Ingredients
- 4 salmon fillets, skin-on (approximately 150 g each)
- 100 g Fantino&Mondello diced chorizo
- ¼ cup sliced dried tomatoes
- 1 cup mushrooms (oyster), roughly chopped
- 2 tbsp shallots, chopped
- 150 g double cream brie cheese, thinly sliced
- Sufficient quantity of olive oil
- 100 ml white wine
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