Marti’s Music Kitchen / Oscar Salmon and Parmesan Mushrooms from Take 6’s Production Manager


By MARTI MENDENHALL // Musician, production manager, engineer, singer, beatboxer Tony Hurerta LOVES to cook, especially with Marti!

Today on Marti’s Music Kitchen, the Fun Cooking Podcast with Creative People, Where Anything Can Happen, we’re joined in the kitchen by a brilliant star of sound engineers. Tony Huerta – the production management, audio engineering, vocals and beatbox extraordinaire. Tony is currently the production manager and sound engineer for the Grammy Award-winning acapella band Take 6, and has worked with notable artists like Stevie Wonder, Quincy Jones, Amy Grant and Brian McKnight…but that’s only the start of the list!

You may also know Tony as a singer and professional beatboxer, who led his acapella band Urban Method to the finale of NBC show, The Sing Off.

“As a father, if you talk about food like you don’t like it, then they automatically won’t like it…and that’s how I raise my kids. So they eat whatever I put on the table.

A little known fact about Tony though, is that he LOVES to cook – especially for his kids! On the MMK menu today? Tony’s own recipe for the Salmon Oscar; a quick and simple dinner of salmon and crab over angel hair pasta with a side of cheesy parmesan mushrooms.

You are hungry?! Let’s cook with Tony Huerta… in Marti’s Music Kitchen!

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Tony Huerta’s Salmon Oscar


2-3 salmon fillets

1 teaspoon of salt

1 teaspoon of pepper

1 teaspoon lemon pepper

1 teaspoon of oregano

1 tablespoon olive oil

1 batch of angel hair

A large glass (8-10 oz) of dry white wine

King crab, ½ cup per fillet


1 lb white mushrooms

¼ cup (¼ stick) butter

Salt and pepper to taste

¾ cup parmesan or more to taste



  • Bring a large pot of water to a boil.
  • bake angel hair.
  • At the same time, heat a large frying pan with olive oil.
  • Season the salmon fillets on both sides with salt, pepper, oregano and lemon pepper.
  • Sear the skinless side of the salmon over high heat.
  • Turn the fillets skin side down.
  • Add a large glass of wine and cover immediately.
  • Reduce heat to medium.
  • Bake for about 10 minutes or until desired doneness is reached.
  • Shred the crabmeat and place it in the wine reduction just enough to warm it slightly.
  • Remove and drain the pasta and add a little olive oil to prevent sticking.
  • Serve the pasta on a plate, place the salmon on top and pour the white wine reduction over both. Then add the crab meat on top.

Serve with cooked mushrooms and enjoy!



  • In a skillet, put 1/4 knob of butter and heat over medium heat.
  • Add the washed and cut mushrooms.
  • Salt and pepper.
  • Add a generous amount of grated fresh Parmesan, although pre-grated Parmesan works well.
  • Cook over medium-high heat for about 15 minutes. Do not stir.
  • Let the cheese crisp in the bottom of the pan.

Serve with Salmon Oscar

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