5-6 large Portobello Mushrooms, stem removed, washed and dried with a paper towel
5-6 fresh mozzarella cheese balls, sliced thinly
1 cup grape (or cherry) tomatoes, sliced thinly
fresh basil, shredded to garnish
Preheat oven to grill/broil settings on high heat. Arrange oven shelf to the middle of your oven.
Combine all of the Garlic Butter ingredients together in a small saucepan (or microwave safe bowl), and melt until garlic is fragrant. Brush the bottoms of each mushroom and place them, buttered side down, on a baking tray.
Flip and brush any remaining garlic over the insides of each cap. Fill each mushroom with the mozzarella slices and tomatoes, and grill/broil until cheese has melted and golden in colour (about 8 minutes).
To serve, top with the basil, drizzle with the balsamic glaze and sprinkle with salt to taste.
For the Balsamic Glaze:
(If making from scratch, prepare while mushrooms are in the oven.) Combine sugar (if using) and vinegar in a small saucepan over high heat and bring to the boil. Reduce heat to low; allow to simmer for 5-8 minutes or until mixture has thickened and reduced to a glaze. (If not using sugar, allow to reduce for 12-15 minutes on low heat).
In a small bowl, whisk together lime zest and juice, honey, balsamic, and olive oil together. Taste and add more honey or balsamic if needed. (Depending on how sweet your vinegar is, you may want more honey). Pour half of the glaze into a zip-top bag or airtight container. Add salmon to the bag or container. Marinate 10-45 minutes. Reserve remaining glaze.
Place salmon skin side down on a baking sheet lined with foil. Set an oven rack 5-6 inches from the heat. Broil salmon for 3 minutes. Brush the second half of the glaze over the salmon. Broil another 3-4 minutes. Check for doneness. Broil an additional 1-3 minutes as needed*.
*A rule of thumb for broiling salmon is about ten minutes of broiling for every inch of thickness of the fillet. Naturally, a thinner piece of fish will take less time. For a ½” fillet, broil the fish for 5-7 minutes, or so.