A Meal In A Bowl Salmon Shiitakes And Peas Recipes

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SALMON AND VEGGIE GRAIN BOWL



Salmon and Veggie Grain Bowl image

Provided by Ree Drummond : Food Network

Categories     main-dish

Time 40m

Yield 2 servings

Number Of Ingredients 10

1 lemon
Kosher salt and freshly cracked black pepper
1/2 cup farro
3 tablespoons olive oil
One 8-ounce salmon fillet
1 tablespoon minced shallot
2 radishes, thinly sliced
1/2 cup sugar snap peas, thinly sliced on the bias
1/2 avocado, thinly sliced
Fresh dill, for garnish

Steps:

  • Zest 1 teaspoon of the lemon rind and reserve. Cut the lemon in half.
  • Bring a medium saucepan of generously salted water to a boil. Add the farro and cook until just tender, 20 to 25 minutes. Drain and rinse under cold water, then set aside.
  • Meanwhile, heat 1 tablespoon of the olive oil in a skillet over medium heat. Season the salmon with salt and pepper. Add the salmon to the skillet and cook about 3 minutes per side, until just cooked through. Squeeze in the juice of one of the lemon halves. Set the salmon aside to cool slightly, then flake with a fork into chunks.
  • Squeeze the juice of the remaining lemon half into a small bowl, add the shallots, the reserved lemon zest and the remaining 2 tablespoons olive oil and whisk together. Season to taste with salt and pepper.
  • Divide the farro between 2 bowls. Arrange the salmon, radishes, peas and avocado over the farro and drizzle over the dressing. Garnish with dill and serve.

QUINOA WITH SHIITAKES AND SNOW PEAS



Quinoa With Shiitakes and Snow Peas image

Provided by Food Network Kitchen

Categories     side-dish

Time 50m

Yield 4 servings

Number Of Ingredients 8

1 cup quinoa, rinsed
1 tablespoon toasted sesame oil
2 cloves garlic, thinly sliced
4 ounces shiitake mushrooms, stems discarded, caps thinly sliced (about 2 cups)
4 ounces snow peas, thinly sliced on an angle
Kosher salt and freshly ground black pepper
1 tablespoon low-sodium soy sauce
1 scallion, white and green, sliced

Steps:

  • Place the quinoa and 2 cups water in a small saucepan. Bring to a boil over high heat. Stir once, cover and reduce the heat to low. Continue to cook until the water is absorbed and the quinoa is tender, about 20 minutes. Remove from the heat and let stand 5 minutes, uncover and fluff with a fork.
  • Meanwhile, heat 1 teaspoon of the sesame oil in a medium nonstick skillet over medium-high heat. Add the garlic and cook until fragrant, about 1 minute. Add the mushrooms and continue to cook, stirring, until the mushrooms are tender, about 5 minutes. Add the snow peas, 1/4 teaspoon salt and 1/4 teaspoon pepper. Cook, stirring, until bright green but still crisp-tender, about 3 minutes. Remove from the heat. Combine the cooked quinoa, mushroom mixture, soy sauce, scallions and remaining 2 teaspoons sesame oil in a medium bowl. Toss gently to combine. Season with additional salt and pepper. Serve warm or at room temperature.
  • Calories: 210 Fat: 6 grams Saturated Fat: 1 gram Protein: 8 grams Carbohydrates: 32 grams Sugar: 2 grams Fiber: 4 grams Cholesterol: 0 milligrams Sodium: 260 milligrams

SALMON AND CITRUS RICE BOWL



Salmon and Citrus Rice Bowl image

Salmon is an excellent source of omega-3 fatty acids, which benefit not only your complexion but also your heart. A slightly sweet, ginger-spiked sauce doubles as a marinade and a low-fat dressing in this dinner.

Provided by Martha Stewart

Categories     Food & Cooking     Ingredients     Seafood Recipes     Salmon Recipes

Number Of Ingredients 13

4 navel oranges
1/4 ounce (1-inch piece) fresh ginger, peeled and thinly sliced, plus 1 teaspoon finely grated
1 dried bay leaf
1 teaspoon coriander seeds, crushed
1 tablespoon brown-rice vinegar
1 teaspoon low-sodium soy sauce
1 teaspoon honey
1 teaspoon toasted sesame oil
1 pound skinless salmon fillets
1 cup uncooked brown rice
5 ounces (1 1/2 cups) sugar snap peas, cut into 1/2-inch pieces
1/4 cup fresh mint, thinly sliced, for garnish
2 teaspoons black sesame seeds, for garnish

Steps:

  • Cut away peel and pith from 2 oranges. Cut between orange membranes, and let fruit and juice fall into a bowl. Squeeze juice into bowl, and discard membranes. Cut segments into small pieces, and place in a separate bowl. Juice remaining 2 oranges, and add to juice in bowl (for a total of 1 cup).
  • Bring orange juice, sliced ginger, bay leaf, and coriander to a boil in a small saucepan. Cook until mixture is reduced to 2/3 cup, about 6 minutes. Let cool completely. Strain, and whisk in vinegar, soy sauce, honey, and oil.
  • Combine 3 tablespoons juice mixture and salmon in a resealable plastic bag, turning to coat. Refrigerate salmon and remaining juice mixture for at least 1 1/2 hours (or up to 3 hours).
  • Cook rice according to package instructions.
  • Preheat broiler. Remove salmon from marinade, and pat dry with paper towels. Discard marinade. Place fillets on a baking sheet, and broil until cooked to desired doneness, about 5 minutes for medium. Transfer to a dish. Let salmon cool slightly, and flake into bite-size pieces.
  • Divide rice among 4 bowls. Top with salmon, peas, and orange segments. Garnish with mint and sesame seeds. Drizzle each serving with 1 1/2 tablespoons of the reserved juice mixture.

Nutrition Facts : Calories 459 g, Cholesterol 62 g, Fiber 6 g, Protein 29 g, SaturatedFat 2 g, Sodium 108 g

SALMON-SHIITAKE RICE BOWLS



Salmon-Shiitake Rice Bowls image

Here's a sure-fire way to up your rice bowl game for an easy weeknight dinner. Umami, the fifth flavor we can't get enough of shows up in both the sautéed shiitake mushrooms and the miso paste that is used in the glaze on the buttery salmon.

Provided by Lauryn Tyrell

Categories     Food & Cooking     Ingredients     Seafood Recipes     Salmon Recipes

Time 45m

Number Of Ingredients 10

2 tablespoons white or yellow miso paste
4 teaspoons honey
2 tablespoons unseasoned rice vinegar
4 skinless salmon fillets (each 6 ounces), preferably wild Alaskan
1/2 English cucumber, thinly sliced
Kosher salt and freshly ground pepper
3 tablespoons unsalted butter
7 ounces shiitake mushrooms, stemmed and chopped (3 cups)
1 cup jasmine rice, rinsed
1 cup frozen peas

Steps:

  • Whisk miso with 1 tablespoon each honey and vinegar in a shallow vessel. Add salmon, turn to coat. Cover and refrigerate. Toss cucumber with 1/2 teaspoon salt; let stand 10 minutes, then drain. Toss with remaining 1 teaspoon honey and 1 tablespoon vinegar.
  • Melt butter in a saucepan over medium heat. Add mushrooms; season with salt and pepper. Cook, stirring, until golden, about 5 minutes. Stir in rice; cook, stirring, 1 minute. Add 1 3/4 cups water; season. Bring to a boil, then reduce heat to low, cover, and cook 15 minutes.
  • Remove from heat; add peas and let stand, covered, 10 minutes. Fluff with a fork. Preheat broiler. Scrape marinade off salmon; place on a broiler pan and broil until blackened in places and cooked through, 5 to 6 minutes. Let cool; serve with rice and cucumber.

ASPARAGUS WITH SHIITAKES, SHALLOTS, AND PEAS



Asparagus with Shiitakes, Shallots, and Peas image

Categories     Asparagus     Pea     Shallot     Boil

Yield serves 6

Number Of Ingredients 7

2 tablespoons olive oil
5 shallots, halved and thinly sliced lengthwise
8 ounces fresh shiitake mushrooms, stems removed, caps cleaned
Coarse salt and freshly ground pepper
1 1/2 teaspoons finely grated lemon zest, plus 2 teaspoons fresh lemon juice
2 bunches medium-thick asparagus (about 2 pounds), tough ends trimmed, cut on the diagonal into 2-inch lengths
1 cup frozen peas (do not thaw)

Steps:

  • In a large skillet, heat oil over medium. Cook shallots, stirring frequently, until they begin to turn golden, about 3 minutes. Add mushrooms and 1/4 teaspoon salt; season with pepper. Cook, tossing occasionally, until mushrooms are tender, 3 to 5 minutes. Transfer to a bowl. Add lemon zest, and toss to combine.
  • In the same skillet, bring 2 inches of water to a boil. Add asparagus and 1/2 teaspoon salt; cover, and cook until asparagus is bright green and crisp-tender, 3 to 4 minutes. Stir in peas, then remove from heat. Drain and transfer to bowl with mushrooms. Add lemon juice; toss to combine. Serve warm or at room temperature.
  • nutrition information
  • (Per Serving)
  • Calories: 127
  • Saturated Fat: .7g
  • Unsaturated Fat: 3.9g
  • Cholesterol: 0mg
  • Carbohydrates: 15.6g
  • Protein: 6.6g
  • Sodium: 268mg
  • Fiber: 5.2g

PEA TORTELLINI WITH SHIITAKE MUSHROOM SAUCE



Pea Tortellini With Shiitake Mushroom Sauce image

Homemade tortellini are surprisingly easy. These are filled with a mixture of cheese and pureed peas (which, incidentally, makes a nice side dish on its own). If you can't find fresh Shiitake mushrooms, reconstituted are fine. You can also substitute with whatever mushroom you like. Baby bella are great. Wonton skins are usually found in the produce section near the tofu and bean sprouts or frozen. Adapted from a local chef, James McDevitt.

Provided by threeovens

Categories     < 30 Mins

Time 25m

Yield 4 serving(s)

Number Of Ingredients 14

1 1/4 cups English peas, shelled or 1 1/4 cups frozen peas
2 tablespoons parmesan cheese, grated
4 tablespoons extra virgin olive oil, divided
2 tablespoons ricotta cheese
salt & freshly ground black pepper
20 wonton wrappers, for tortellini
1 shallot, thinly sliced
10 shiitake mushrooms, thinly sliced
1 garlic clove, minced
1/4 cup mushroom broth or 1/4 cup chicken broth
1 tablespoon butter, cut into pieces
parmesan cheese, shaved for garnish
snow peas, for garnish (optional)
extra virgin olive oil, for garnish

Steps:

  • If using fresh peas, blanch in boiling water for about 90 seconds; if using frozen peas, soak them in cold water a few minutes to thaw.
  • Place 1 cup of peas, 2 tablespoons Parmesan and 2 tablespoons olive oil in a food processor or blender and puree.
  • Fold in ricotta; season with salt and pepper.
  • Set up a small prep bowl with cold water to seal tortellinis; keep wonton skins covered with a damp towel to prevent drying.
  • To make the tortellini, spoon 1 teaspoon filling in the center of each skin.
  • Dip your finger in the water and run it around the edges of the skin.
  • Fold it over diagonally forming a triangle; press to seal.
  • Dampen the two points and bring them together forming a ring and press. See how easy? Continue making tortellini until all of the puree is used; set aside.
  • Bring a pot of salted water to boil.
  • In a large skillet cook the shallot, shiitakes, and garlic over medium heat until softened and fragrant.
  • Add remaining 1/4 cup of peas and broth; simmer to thicken slightly.
  • Cook tortellini in boiling water until skins become translucent, about 2 minutes.
  • Transfer tortellini to skillet with the mushroom sauce and adjust seasonings; turn off heat and swirl in butter.
  • To serve, divide among 4 serving plates, garnish with with shaved Parmesan, pea shoots, if using, and a little more olive oil.

Nutrition Facts : Calories 342.4, Fat 19.1, SaturatedFat 4.9, Cholesterol 17.2, Sodium 306.1, Carbohydrate 34.4, Fiber 4.2, Sugar 3.8, Protein 9.4

SEARED SALMON WITH SWEET CORN, SHIITAKES AND SPINACH



Seared Salmon With Sweet Corn, Shiitakes and Spinach image

Make and share this Seared Salmon With Sweet Corn, Shiitakes and Spinach recipe from Food.com.

Provided by dicentra

Categories     One Dish Meal

Time 30m

Yield 6 serving(s)

Number Of Ingredients 15

3/4 cup unsalted butter
1 cup thinly sliced red onion
1/4 lb shiitake mushroom (stems removed and reserved, caps quartered)
1 medium tomatoes, coarsely chopped
3 garlic cloves (2 thinly sliced, 1 whole)
1 teaspoon whole black peppercorn
1 bay leaf
1/3 cup balsamic vinegar
1/3 cup water
salt & freshly ground black pepper
3 tablespoons olive oil
1 lb fresh spinach (stemmed, washed and patted dry)
2 cups fresh corn kernels
1 lb center-cut salmon fillet, sliced crosswise into 6 strips
3 tablespoons finely chopped chives

Steps:

  • Cut 6 tablespoons of the butter into 1/2 -inch dice and chill.
  • In a medium saucepan, melt 2 tablespoons of the remaining butter. Add the onion, shiitake stems, tomato, sliced garlic, peppercorns and bay leaf and cook over moderately low heat until the vegetables are soft but not browned, about 12 minutes.
  • Add the balsamic vinegar and water and cook over moderately high heat, stirring occasionally, until the liquid is almost syrupy, about 4 minutes.
  • Reduce the heat to low and whisk in the 6 tablespoons of chilled diced butter, 2 to 3 pieces at a time. When all the butter has been added, season the sauce with salt and pepper.
  • Strain the sauce through a very fine sieve into a saucepan and keep warm; discard the solids.
  • Spear the whole garlic clove securely with a dinner fork. In a large skillet, heat 2 tablespoons of the olive oil over high heat until just beginning to smoke.
  • Very carefully add the spinach and stir with the garlic clove-tipped fork until wilted. Season with salt and pepper and drain.
  • Wipe the skillet clean and add 3 tablespoons of the butter. Add the shiitake caps and cook over moderate heat, stirring, until softened, about 3 minutes.
  • Stir in the corn and cook until tender, about 3 minutes. Season with salt and pepper and transfer to a bowl; keep warm.
  • In the same skillet, melt the remaining 1 tablespoon of butter in the remaining 1 tablespoon of oil over high heat.
  • Season the salmon with salt and pepper and sear the pieces in the hot pan, turning once, until browned but barely cooked through, about 3 minutes per side.
  • Mound the spinach in the center of 6 plates and surround with the corn and shiitakes.
  • Set the salmon on the spinach and spoon the balsamic sauce on top. Garnish with the chives and serve.

Nutrition Facts : Calories 454.3, Fat 34.2, SaturatedFat 16.4, Cholesterol 95.9, Sodium 134.9, Carbohydrate 19.4, Fiber 3.9, Sugar 7.6, Protein 20.6

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