SALMON WITH SAUTéED MUSHROOMS, SHALLOTS AND FRESH HERBS
You'll never want to cook salmon any other way after you make this. It steams above a pan of water in a low oven, resulting in a very moist piece of fish. The mushrooms are wonderful on top or on the side.
Provided by Martha Rose Shulman
Time 45m
Yield Serves 4
Number Of Ingredients 9
Steps:
- Preheat the oven to 300ºF. Cover a baking sheet with foil and lightly oil the foil. Place the salmon on top. Season with salt and pepper. Fill a roasting pan with boiling water and place it on the oven floor.
- Place the salmon in the oven and bake until the fish flakes and white bubbles of protein appear on the surface, 10 to 20 minutes, depending on the size of the fillets. Remove from the heat.
- Meanwhile, cook the mushrooms. Heat a large, heavy frying pan over medium-high heat and add 1 tablespoon of the olive oil. When the oil is hot (you can feel the heat when you hold your hand above the pan), add the mushrooms and cook, stirring or tossing in the pan, for a few minutes, until they begin to soften and sweat. Add the remaining oil, turn the heat to medium, and add the shallots, garlic, and herbs. Stir together, add 1/2 teaspoon salt and freshly ground pepper to taste, and cook, stirring often, for another 1 to 2 minutes, until the shallots and garlic have softened and the mixture is fragrant. Add the wine and cook, stirring often and scraping the bottom of the pan, until the wine has just about evaporated. Taste and adjust seasonings. Remove from the heat.
- Serve the salmon with a spoonful of mushrooms on top or on the side.
Nutrition Facts : @context http, Calories 306, UnsaturatedFat 13 grams, Carbohydrate 12 grams, Fat 19 grams, Fiber 2 grams, Protein 21 grams, SaturatedFat 4 grams, Sodium 599 milligrams, Sugar 4 grams
SPICY GARLIC SALMON
This is an unbelievably delicious and quick salmon recipe. You can play around with the ingredients: add fresh basil leaves instead of the chili or balsamic instead of the lemon juice. The wholegrain mustard is essential. You are guaranteed to love this one! Serve with a green salad, and enjoy!
Provided by Natalie
Categories Main Dish Recipes Seafood Main Dish Recipes Salmon Baked Salmon Recipes
Time 25m
Yield 2
Number Of Ingredients 8
Steps:
- Preheat oven to 400 degrees F (200 degrees C). Line a medium baking dish with aluminum foil. Lightly grease foil.
- With a mortar and pestle, grind together the garlic, chile pepper, and olive oil. Mix into a thick paste with the mustard, lime juice, salt, and pepper. Place the salmon fillets in the prepared baking dish, and coat with the paste mixture.
- Bake salmon 12 to 15 minutes in the preheated oven, or until fish is easily flaked with a fork.
Nutrition Facts : Calories 344.5 calories, Carbohydrate 3.4 g, Cholesterol 82.5 mg, Fat 23 g, Fiber 0.6 g, Protein 29.5 g, SaturatedFat 4.2 g, Sodium 561.1 mg, Sugar 0.5 g
30-MINUTE PAN-SEARED SALMON WITH BABY BOK CHOY AND SHIITAKE MUSHROOMS
We kept the bok choy in big pieces and stacked the mushrooms caps before slicing to cut down on the veggie prep in this quick weeknight dinner. Use leftover rice if you have it on hand, but a fresh batch cooks in well under 30 minutes.
Provided by Food Network Kitchen
Categories main-dish
Time 30m
Yield 4 servings
Number Of Ingredients 10
Steps:
- Combine 1 1/2 cups water with the rice and 1/2 teaspoon salt in a small saucepan and bring to a boil. Reduce the heat, cover and simmer until the rice is tender and most of the water is absorbed, about 15 minutes. Remove from heat and let rest. Fluff with a fork right before serving.
- Meanwhile, quarter the bok choy through the stem ends. Halve the mushroom caps (or quarter them if they are large) by stacking them and cutting them in batches.
- Heat 2 large nonstick skillets with 1 tablespoon oil in each over medium-high heat. Divide the bok choy between the two pans, placing it cut-side down. Cook, undisturbed, until charred in spots, 2 to 3 minutes. By this time, the leaves will be fairly wilted, and there will be enough room to transfer all of the bok choy into just one skillet to finish cooking. Place the bok choy so that the other cut side faces down. Cook until charred in spots, about 2 minutes. Add the mushrooms, scallion whites, 1/2 teaspoon salt and a few grinds of pepper. Continue to cook, stirring, until the bok choy and mushrooms are soft, about 4 minutes (if the skillet looks dry add 1 more tablespoon of oil). Stir in the scallion greens, then remove the skillet from the heat. Stir in the soy sauce and vinegar.
- While the bok choy cooks, pat the fish dry with paper towels and sprinkle with 1/2 teaspoon salt and a few grinds of pepper. Wipe out the other skillet and add 1 tablespoon vegetable oil. Put the salmon into the hot skillet, flesh-side down, and cook until golden brown and crisp, about 4 minutes. Flip with a spatula and cook the other side to the desired level of doneness, 2 to 3 minutes more.
- Divide the vegetables and rice between 4 plates and top each with a piece of salmon. Drizzle with a little extra soy sauce.
SALMON WITH GREENS AND SHIITAKE MUSHROOMS
Provided by Nigella Lawson : Food Network
Categories main-dish
Time 30m
Yield 2 servings
Number Of Ingredients 8
Steps:
- In a nonstick pan or griddle over medium-high heat add salmon and cook for about 4 minutes per side, flipping with a spatula. While the salmon is cooking, to a large cold skillet, add 2 tablespoons oil and garlic, then, turn pan on to protect garlic from burning. Add sliced mushrooms, and bok choy stalks, stirring constantly for 1 minute. Cover pan and cook for 5 minutes. Remove the lid and add the bok choy leaves, soy sauce, sesame oil, and continue to cook for another 2 to 3 minutes or until the leaves have wilted.
- Pile the mushrooms and greens on a plate with the salmon. Season with salt and pepper and serve immediately.
SENSATIONAL SPICED SALMON
A bold rub gives this quick seafood entree fantastic flavor. Paired with a green veggie and rice, my spicy salmon is a delightful weeknight dinner that's special enough for company. -Michele Doucette, Stephenville, Newfoundland and Labrador
Provided by Taste of Home
Categories Dinner
Time 25m
Yield 4 servings.
Number Of Ingredients 7
Steps:
- Preheat oven to 350°. Combine the first six ingredients; rub over salmon. Place in an 11x7-in. baking dish coated with cooking spray. Bake, uncovered, until fish flakes easily with a fork, 15-20 minutes.
Nutrition Facts : Calories 244 calories, Fat 13g fat (3g saturated fat), Cholesterol 67mg cholesterol, Sodium 392mg sodium, Carbohydrate 9g carbohydrate (7g sugars, Fiber 1g fiber), Protein 23g protein. Diabetic Exchanges
SPICED SALMON
This delicious, moist fish is very quick and easy to prepare. It gets a little sweetness from brown sugar, but overall the seasonings are mild and give this dish broad appeal. It's a wonderful way to enjoy healthy salmon.-Donna Reynolds, Innisfail, Alberta
Provided by Taste of Home
Categories Dinner
Time 20m
Yield 8 servings.
Number Of Ingredients 13
Steps:
- Mix all ingredients except salmon; brush over salmon., Place salmon, skin side down, on an oiled grill rack or on a lightly oiled baking sheet. Grill, covered, over medium heat or broil 4 in. from heat until fish just begins to flake easily with a fork, 10-15 minutes.
Nutrition Facts : Calories 256 calories, Fat 17g fat (4g saturated fat), Cholesterol 65mg cholesterol, Sodium 330mg sodium, Carbohydrate 5g carbohydrate (5g sugars, Fiber 0 fiber), Protein 20g protein. Diabetic Exchanges
SESAME SALMON WITH SHIITAKE MUSHROOMS AND PEA SHOOTS
A combination of ginger, soy sauce, and sesame oil creates a flavor that's reminiscent of teriyaki sauce but more delicious and nuanced.
Provided by Martha Stewart
Categories Food & Cooking Ingredients Seafood Recipes Salmon Recipes
Time 25m
Number Of Ingredients 9
Steps:
- Preheat oven to 400 degrees. Cut out four 12-by-17-inch pieces of parchment; fold each in half crosswise to form a crease, then open.
- Combine soy sauce, ginger, and lemon juice, and toss with mushrooms. Divide evenly among 4 parchment pieces, arranging mixture on 1 side of each crease. Lay 1 salmon fillet on top of each pile. Season each with 1/8 teaspoon salt and the sesame oil. Fold parchment over ingredients; make overlapping pleats to seal.
- Bake on 2 baking sheets (2 packets per sheet) for 10 to 11 minutes for medium-rare or 12 minutes for medium. Unwrap; sprinkle with sesame seeds. Top with pea shoots.
Nutrition Facts : Calories 439 g, Cholesterol 88 g, Fat 14 g, Fiber 36 g, Protein 7 g, Sodium 411 g
FISH WITH SHIITAKES
This dish is the kind that, with a little experience, many good cooks could assemble from scratch, without consulting a recipe. The aromatic triumvirate of garlic, ginger and scallions is matched with soy sauce, rice vinegar and fish sauce. Shiitake mushrooms give substance and flavor, cornstarch thickens and sesame oil adds a whiff of toasty richness. Though I spooned the sauce over simply poached fish, it would work just as well with grilled, pan-seared or broiled fish, or on stir-fried strips of chicken breast, slivers of pork or beef, shrimp or scallops. Steamed rice could help sop up the sauce, but I served boiled fingerling potatoes. Potatoes with Asian food? Don't scoff. Chinese restaurants here do not serve them, but potatoes are a major crop in China, where they are eaten with gusto, especially in the center and north. Besides, potatoes are certainly favored in the countries that produce the best pilsners, the beverage to drink while eating this.
Provided by Florence Fabricant
Categories dinner, main course
Time 40m
Yield 4 servings
Number Of Ingredients 13
Steps:
- Heat oven to 175 degrees. Place chicken stock in a wok or skillet, and bring to a simmer. Cut fish into pieces about 3 inches square, place in stock, and simmer until just cooked, about 5 minutes. Use spatula to transfer to heatproof platter, cover loosely with foil, and place in oven. Drain and strain stock, and reserve. Wipe out pan.
- Heat peanut oil in pan. Add garlic, ginger and scallions. Sauté briefly, and add mushrooms. Sauté until wilted. Add soy sauce, vinegar and fish sauce. Cook 30 seconds, then add reserved stock. Bring to a simmer. Dissolve cornstarch in 2 tablespoons cold water, and add, stirring. Simmer until sauce has thickened. Add sesame oil.
- Transfer fish to serving dish, spoon mushroom sauce over, scatter with cilantro, and serve.
Nutrition Facts : @context http, Calories 264, UnsaturatedFat 9 grams, Carbohydrate 11 grams, Fat 14 grams, Fiber 2 grams, Protein 24 grams, SaturatedFat 3 grams, Sodium 964 milligrams, Sugar 3 grams, TransFat 0 grams
More about "spiced salmon with shiitake mushroom relish recipes"
SALMON WITH ROASTED SHIITAKES AND MUSHROOM SAUCE RECIPE
From foodandwine.com
- Preheat the oven to 450°. Heat a 12-inch cast-iron skillet until very hot. Add the olive oil, shiitake mushroom caps, garlic and jalapeño slices and stir well. Season with salt. Transfer the skillet to the oven and roast the shiitake caps, stirring a few times, for about 20 minutes, or until richly browned and crisp.
- In a large, nonstick skillet, heat the grapeseed oil. Season the salmon fillets with salt and white pepper and add them to the skillet, skin side down. Cook the salmon over high heat for 5 minutes, then reduce the heat to moderate and cook until the skin is browned and very crisp, about 12 minutes longer. Turn and cook the salmon for 2 minutes on the other side, until barely cooked through.
- Transfer the salmon fillets to plates, skin side up. Gently lift the skin off the salmon and lean it against the fillet. Spoon the roasted shiitake caps on the salmon. Drizzle the plates with mushroom syrup and serve with the lemon wedges.
SHIITAKE SALMON WITH CRISPY SKIN RECIPE FROM MARC …
From food52.com
Reviews 8Servings 4Cuisine JapaneseCategory Entree
SPICY SALMON RECIPE {EASY AND HEALTHY!} – …
From wellplated.com
23 BEST SHIITAKE MUSHROOM RECIPES TO TRY - INSANELY …
From insanelygoodrecipes.com
ROASTED SALMON WITH SHIITAKE MUSHROOMS - ALWAYS …
From alwaysravenous.com
GRILLED SPICE-RUBBED SALMON WITH SHIITAKE MUSHROOM …
From foodsofourlives.com
NUTRITIONAL FACTS: - FOOD.COM
From food.com
FUTOMAKI 太巻き (MAKI SUSHI) • JUST ONE COOKBOOK
From justonecookbook.com
SPICED SALMON WITH SHIITAKE MUSHROOM RELISH - BLOGGER
From fishofsea.blogspot.com
SALMON A LA SHIITAKE | SALMON WITH MUSHROOMS RECIPE
From cascadiamushrooms.com
FOIL-PACKET SALMON WITH MUSHROOMS AND SPINACH RECIPE | FOOD …
From foodnetwork.cel29.sni.foodnetwork.com
EASY LIME-HARISSA SPICY SALMON RECIPE - THE MEDITERRANEAN DISH
From themediterraneandish.com
#60-minutes-or-less #time-to-make #main-ingredient #preparation #seafood #vegetables #salmon #fish #dietary #mushrooms #saltwater-fish
You'll also love