FOIL-PACKET SALMON WITH MUSHROOMS AND SPINACH
Foil-pack dinners are a convenient way to quickly create a flavorful dish with practically no cleanup. In this foil-pack, the salmon and vegetables are simply cooked, then finished with a bright, assertive ginger-scallion butter.
Provided by Food Network Kitchen
Categories main-dish
Time 40m
Yield 4 servings
Number Of Ingredients 10
Steps:
- Lay out four 18-inch-long sheets of heavy-duty foil. Mound 1/2 cup mushrooms and 1 cup spinach in the center of each; season with salt and pepper. Top each with a salmon fillet, season with salt and pepper and drizzle with olive oil. Drizzle each with 1 tablespoon wine (or water). Bring the short ends of the foil together and fold twice to seal; fold in the sides to form a packet, leaving room inside for steam.
- Preheat a grill to medium high. Grill the foil packets until the fish is just cooked through, 10 to 12 minutes. (Alternatively, you can bake the foil packets in a 450˚ F oven until the fish is just cooked through, 12 to 15 minutes.) Let the packets sit 5 minutes.
- Meanwhile, combine the butter, scallions, ginger, sesame oil and 1/4 teaspoon salt in a mini food processor. Pulse until smooth. Carefully open the foil packets. Top with the flavored butter.
SALMON-SHIITAKE RICE BOWLS
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
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.
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
SLOW-ROASTED SALMON WITH MUSHROOM-LEEK BROTH
This warming dish is inspired by Japanese ochazuke, a comforting bowl of rice with green tea poured on top. Traditionally, the meal may also be finished with grilled fish, sashimi or other toppings, but there is room for variation: You could swap out the hot tea for dashi, broth or other liquids. In this approach, the salmon is slow-roasted - which helps render some of the fat and keeps the fish meltingly tender - while a light shiitake mushroom and leek broth simmers. Divide cooked rice among bowls, spoon the salmon and vegetable broth on top, and finish with fresh ginger and a drizzle of sesame oil.
Provided by Sue Li
Categories dinner, easy, weeknight, seafood, soups and stews, vegetables, main course
Time 35m
Yield 4 to 6 servings
Number Of Ingredients 8
Steps:
- Heat oven to 325 degrees. Place salmon on a baking sheet. Drizzle salmon with 1 tablespoon sesame oil, sprinkle with salt and roast in the oven until cooked, 25 to 30 minutes. Remove salmon from the oven and let it rest another 5 minutes.
- While the salmon roasts, heat remaining 1 tablespoon sesame oil in a pot over medium. Add leeks and mushrooms, season with salt, and cook, stirring occasionally, until leeks and mushrooms are lightly golden on the edges, 8 to 10 minutes. (Don't worry if the pan seems dry, the moisture that comes out of the mushrooms and leeks will help steam the vegetables and keep them from burning.)
- Add chicken broth and simmer until the broth is infused with mushroom flavor and leeks are tender, 20 to 25 minutes. Season with salt.
- To serve, divide rice among bowls. Scoop salmon by the spoonful onto the rice, and ladle vegetables and broth over salmon and rice. Top with ginger and a drizzle of sesame oil.
WASABI SALMON WITH BOK CHOY, GREEN CABBAGE, AND SHIITAKES
Save time by purchasing sliced stemmed shiitake mushrooms and wasabi paste in a tube. If the paste isn't available, mix 2 teaspoons wasabi powder with 1 tablespoon water.
Provided by Rozanne Gold
Categories Fish Leafy Green Mushroom Quick & Easy Low Cal Dinner Seafood Salmon Healthy Bok Choy Cabbage Bon Appétit Sugar Conscious Pescatarian Paleo Dairy Free Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free
Yield Makes 4 servings
Number Of Ingredients 11
Steps:
- Preheat oven to 450°F. Heat a large rimmed baking sheet for 15 minutes.
- Meanwhile, mix mayonnaise and wasabi in a small bowl. Stir in half of ginger and half of garlic; set aside. Season fish all over with salt and pepper. Place bok choy, cabbage, and mushrooms in a large bowl. Drizzle with oil and add remaining ginger and garlic. Toss to coat; season with salt and pepper.
- Scatter vegetables across one side of baking sheet. Arrange salmon on other side. Roast, stirring vegetables occasionally, until salmon is cooked through, 12-15 minutes. Divide vegetables among plates; top with salmon. Serve wasabi mayonnaise alongside.
SPICED SALMON WITH SHIITAKE MUSHROOM RELISH
Make and share this Spiced Salmon with Shiitake Mushroom Relish recipe from Food.com.
Provided by Sackville
Categories Vegetable
Time 35m
Yield 4 serving(s)
Number Of Ingredients 19
Steps:
- Preheat oven to 400 degrees F.
- Combine brown sugar, cocoa powder, cinnamon, chili powder, lemon rind, cumin and salt in a bowl.
- Splash a bit of lemon juice over each piece of fish and then rub the spice mixture all over the fish.
- Place in a dish and bake for 15 minutes or until fish flakes easily when tested with a fork.
- While that's cooking you can make the relish.
- In a bowl, toss the mushrooms, tomatoes, chili peppers, garlic, onion, salt and pepper with 2 tablespoons of the oil and a sprinkle of salt and pepper.
- Heat the remaining oil in a small pan and fry the mushroom mixture for about five minutes or until cooked through and the tomatoes have softened.
- Put in a bowl, draining off any excess juices, and add the herbs, vinegar and lemon juice to the mushroom mixture.
- Season to taste with salt and pepper, before serving alongside the salmon with some basmati rice.
A MEAL IN A BOWL: SALMON, SHIITAKES AND PEAS
Dried shiitake mushrooms bring a hearty flavor, not to mention wonderful nutrients, to this dish.
Provided by Martha Rose Shulman
Categories dinner, soups and stews, main course
Time 50m
Yield Serves four
Number Of Ingredients 7
Steps:
- Place the dried mushrooms in a large bowl. Bring the stock to a simmer, and pour over the mushrooms. Let sit for 30 minutes. Drain through a cheesecloth-lined strainer set over a bowl, and squeeze the mushrooms over the strainer. Slice the mushroom caps, discarding the hard stems. Set aside.
- Return the stock to the saucepan, and bring to a simmer. Taste and adjust seasoning, adding soy sauce or salt as desired. Add the peas, and simmer five minutes. If the noodles have been refrigerated, warm them by placing them in a strainer and dipping the strainer into the simmering broth. Then distribute the noodles among four deep soup bowls.
- Add the sliced mushroom caps, the salmon fillets and the white and light green parts of the scallions to the simmering stock. Cover and turn off the heat. Allow to sit for five minutes without removing the cover. The salmon should be just cooked through.
- Place a piece of salmon on top of the noodles in each bowl. Ladle in the soup, taking care to evenly distribute the peas, mushrooms and scallions. Sprinkle on the dark green part of the scallions, and serve.
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