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.
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.
MISO-MARINATED SALMON WITH CITRUS AND SHIITAKES
Steps:
- Marinate salmon:
- Line a large shallow (1-inch-deep) baking pan with plastic wrap and arrange salmon fillets, skin sides down, in it. Stir together miso and sake and spread over flesh sides of salmon to completely cover. Cover with plastic wrap and chill 24 to 48 hours.
- Make shiitakes with citrus zests:
- Heat 3 tablespoons oil in a 12-inch nonstick skillet over high heat until hot but not smoking, then saut shiitakes with salt to taste, stirring occasionally, until golden brown and nearly dry, 15 to 20 minutes. Transfer to paper towels.
- While mushrooms are cooking, remove zest from navel oranges and lemons in long, thin strips, preferably with a 5-holed citrus zester.
- Heat remaining 1/2 cup oil in a 10-inch skillet over moderately low heat until hot and cook zests in 4 batches, stirring frequently, until curly and crisp, about 1 minute.
- Transfer to paper towels with mushrooms. When mushrooms and zests are cool, transfer to a bowl. Just before serving, toss together with cilantro and chives.
- Roast salmon:
- Preheat oven to 500°F.
- Gently scrape miso from salmon with a rubber spatula and discard miso. Arrange salmon fillets, skin sides down, in 2 well-greased large shallow (1-inch-deep) baking pans (tail ends may hang over ends of pans slightly). Roast salmon in upper and lower thirds of oven, switching position of pans after 10 minutes, until edges begin to brown and salmon is just cooked through, 15 to 20 minutes total.
- Transfer each salmon fillet to a platter using 2 large metal spatulas. (If fillets break as you're transferring them, simply piece them together on the platter.) Pour orange and lemon juices over salmon and sprinkle with shiitake mixture.
SALMON AND SHIITAKES WRAPPED IN LETTUCE LEAVES
Provided by Molly O'Neill
Categories dinner, weekday, main course
Time 25m
Yield 4 servings
Number Of Ingredients 8
Steps:
- Heat the oil in a medium nonstick skillet over medium heat. Add the mushrooms and the water and cook until the mushrooms are wilted, about 5 minutes. Season with the salt and pepper to taste.
- Steam the lettuce over the steaming liquid for 30 seconds. Remove the liquid from the heat. Cut the center stem out of each leaf and overlap the flaps where the stem was. Season the salmon with salt and pepper.
- Place 1 piece of salmon on the center of each leaf and top with some mushrooms. Fold the sides of the leaf in over the salmon and mushrooms. Then fold the bottom over the salmon, rolling it up to make a tight package. Repeat.
- Bring the steaming liquid back to a simmer, place the salmon in the steamer, cover and steam for 8 minutes. Place 2 packages on each of 4 plates and serve immediately.
Nutrition Facts : @context http, Calories 257, UnsaturatedFat 10 grams, Carbohydrate 2 grams, Fat 17 grams, Fiber 1 gram, Protein 24 grams, SaturatedFat 4 grams, Sodium 188 milligrams, Sugar 1 gram
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
BROILED SALMON WITH ASPARAGUS AND SHIITAKE MUSHROOMS
If using farmed salmon, broil it for 4 to 5 minutes.
Provided by Martha Stewart
Categories Food & Cooking Ingredients Seafood Recipes Salmon Recipes
Time 25m
Number Of Ingredients 9
Steps:
- Preheat broiler with rack 4 inches from heating element. Stir together soy sauce, lemon juice, sugar, and ginger in a small bowl until sugar is dissolved.
- In a large straight-sided ovenproof skillet, toss asparagus and mushrooms with oil, season lightly with salt and pepper, and spread in an even layer. Broil 5 minutes. Add soy-sauce mixture, stir to coat, and broil 3 minutes more.
- Add salmon, sprinkle with salt, and drizzle with oil and some sauce from pan. Broil 2 to 3 minutes more (for medium-rare). Serve, with lemon wedges.
SALMON STIR-FRIED SHIRATAKI
I love konnyaku and shirataki. It's what you can eat on a diet! It's so much like noodles. My mom got these konnyaku noodles called shirataki, and I saw the recipe Pork Shirataki on Zaar, so I decided to replace salmon for pork because I don't eat pork! Well, my variations changed a bit. You may want to add more shirataki if you wish. An easy one-dish meal of a dieter's dream!Add any vegetables that you wish!Great new kind of new Chow Mien!!
Provided by dcwang wang
Categories Lunch/Snacks
Time 18m
Yield 1 serving(s)
Number Of Ingredients 16
Steps:
- Chop the clove of garlic.
- Marinate the first six ingredients together for a few hours or overnight.
- If using shiitake mushroom, soak it in warm water overnight best or for about twenty minutes.
- Cut all the vegetables into fine strips.
- Heat oil in skillet.
- Stir fry the salmon first for about two minutes (or until it changes color if it is raw).
- Add some salt and pepper.
- Then add the vegetables and cook for two minutes.
- Add the cornstarch to the marinade and stir to dissolve.
- Stir in the shirataki and the marinade and bring to boil.
- Add more salt and pepper to taste.
Nutrition Facts : Calories 147.1, Fat 3.9, SaturatedFat 0.7, Cholesterol 25.8, Sodium 898, Carbohydrate 10.3, Fiber 3.2, Sugar 3.7, Protein 15
More about "salmon with shiitake relish recipes"
GRILLED SALMON WITH TERIYAKI SHIITAKE RECIPE - FOOD & WINE
From foodandwine.com
3/5 Total Time 30 minsServings 4
- Preheat the broiler. In a small bowl, whisk the sake with the soy sauce, brown sugar and sesame oil. In a large nonstick, ovenproof skillet, heat 2 teaspoons of the canola oil. Add the shiitake and cook over high heat, stirring occasionally, until lightly browned in spots and tender, about 8 minutes. Add all but 1 tablespoon of the sake mixture and cook, stirring, until the skillet is dry and the mushrooms are glazed, about 2 minutes. Transfer the mushrooms to a plate.
- Wipe out the skillet and heat the remaining 1 teaspoon of canola oil. Add the salmon fillets and cook over high heat, turning once, until lightly browned, about 4 minutes. Spoon off any fat in the skillet. Remove the skillet from the heat, add the reserved 1 tablespoon of the sake mixture and turn the fillets to coat.
- Broil the salmon until the top is golden, lightly glazed and just cooked through, 1 1/2 to 2 minutes. Transfer the salmon to plates and top with the mushrooms. Sprinkle with the snipped chives and serve.
GRILLED SPICE-RUBBED SALMON WITH SHIITAKE MUSHROOM …
From foodsofourlives.com
SPICED SALMON WITH SHIITAKE MUSHROOM RELISH
From champsdiet.com
SALMON WITH RED WINE SHIITAKE SAUCE - BIGOVEN
From bigoven.com
THAI SALMON WITH GINGER AND SHITAKE MUSHROOMS - SOUTHERN BOY …
From southernboydishes.com
PAN SEARED SALMON WITH RED WINE SHIITAKE SAUCE - NINA CUCINA
From ninacucina.com
SALMON WITH SHIITAKE AND RED WINE SAUCE RECIPE
From foodandwine.com
SALMON WITH SHIITAKE RELISH | BOTANIC CHOICE HEALTHNOTES
From botanicchoice.com
SALMON WITH SHIITAKE RELISH
From costco.aisle7.net
BROILED SALMON WITH GINGER-SHIITAKE GLAZE - RECIPE - FINECOOKING
From finecooking.com
ETTA’S RUB WITH LOVE SALMON WITH GRILLED SHIITAKE RELISH
From uploads.visitseattle.org
RECIPE - SEARED SALMON WITH SHIITAKE-TERIYAKI CREAM …
From lcbo.com
ROASTED SALMON WITH SHIITAKE MUSHROOMS - ALWAYS …
From alwaysravenous.com
SALMON WITH SHIITAKE AND RED WINE SAUCE RECIPE | MYRECIPES
From myrecipes.com
RECIPE: ORANGE-GINGER SALMON WITH SHIITAKE MUSHROOM & YU …
From blueapron.com
SALMON WITH SHIITAKE AND RED WINE SAUCE RECIPE - FOOD NEWS
From foodnewsnews.com
SALMON WITH SHIITAKE RELISH
From publix.aisle7.net
PAN-SEARED FISH WITH SHIITAKE MUSHROOMS RECIPE - SERIOUS EATS
From seriouseats.com
SALMON WITH SHIITAKE MUSHROOM SAUCE AND A LANGUEDOC RED WINE
From cookingchatfood.com
SALMON WITH SHIITAKE RELISH - GOOD FOOD STORE
From goodfoodstore.com
ROASTED SALMON TOPPED WITH SAKE-GLAZED SHIITAKES - REBECCA KATZ
From rebeccakatz.com
PAN-SEARED SALMON WITH SPINACH AND SHIITAKE - RECIPE
From finecooking.com
BEST 30-MINUTE PAN-SEARED SALMON WITH BABY BOK CHOY AND …
From foodnetwork.ca
SALMON WITH SHIITAKE RELISH
From clarksnutrition.com
SPICED SALMON WITH SHIITAKE MUSHROOM RELISH - WORLD BEST SEA …
From fishofsea.blogspot.com
ETTA’S “RUBBED WITH LOVE” SALMON - IN THE KITCHEN WITH KATH
From inthekitchenwithkath.com
RECIPE: SALMON WITH SHIITAKE HASH | THE SEATTLE TIMES
From seattletimes.com
SALMON WITH RED WINE SHIITAKE SAUCE - THE WASHINGTON POST
From washingtonpost.com
THE DISH: TOM DOUGLAS' SALMON WITH SHIITAKE RELISH
From pinterest.ca
SALMON WITH NECTARINE RED ONION RELISH & PEARLED BARLEY WITH …
From toughesttable.com
SALMON WITH SHIITAKE RELISH | RESTAURANT HOSPITALITY
From restaurant-hospitality.com
TRACEGAINS DIABETES WELLNESS SHOP BROUGHT TO YOU BY PUBLIX
From publix.aisle7.net
FURIKAKE SALMON | FEASTING AT HOME
From feastingathome.com
SALMON AND BROWN RICE BOWL WITH CALIFORNIA AVOCADO HOLLANDAISE ...
From californiaavocado.com
SPICED SALMON WITH SHIITAKE MUSHROOM RELISH - PLAIN.RECIPES
From plain.recipes
ALL RECIPES - OSTER CANADA
From oster.ca
RECIPE - SEARED SALMON WITH SHIITAKE-TERIYAKI CREAM SAUCE
From lcbo.com
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love