1 (6 ounce) can sliced mushrooms, drained
2 tablespoons olive oil
1 pound smoked salmon, cut into 1 inch cubes
2 tablespoons olive oil
1 pound mushrooms, sliced
1/2 pound celery, diced
1 tablespoon white wine
1 tablespoon water
1 teaspoon dried sage
2 tablespoons lemon juice
1 pinch garlic powder
1 cup chopped onion
1 cup shredded mozzarella cheese
In a large resealable plastic bag, mix the mushrooms, olive oil, salmon and mushrooms. Place them in the plastic bag and seal. Shake and strain.
In a small bowl, combine the wine, water, sage, lemon juice and garlic powder. Mix well. Drizzle mixture over salmon and mushrooms and place in resealable plastic bag. Shake and strain.
Store salmon and mushrooms in a tightly covered plastic bag. Make sure salmon is thoroughly marinated before transferring to the plastic bag.
Remove plastic bag from plastic bag. Shake, and strain. Return plastic bag to freezer for 1 hour in fridge to marinate.
Preheat oven to 350 degrees F (175 degrees C). Place salmon and mushroom onto ungreased baking sheet.
Bake for 20 to 25 minutes in the preheated oven, until fish flakes with a fork and begins to pull away from the sides of the bag. Top each fish with fresh parsley, cheese and mushrooms.