Sesame Salmon With Shiitake Mushrooms And Pea Shoots Recipes

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SESAME SALMON WITH SHIITAKE MUSHROOMS AND PEA SHOOTS



Sesame Salmon with Shiitake Mushrooms and Pea Shoots image

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

2 tablespoons reduced-sodium soy sauce
1 tablespoon plus 1 teaspoon finely grated peeled fresh ginger
1 tablespoon plus 1 teaspoon fresh lemon juice
4 cups thinly sliced shiitake mushrooms (8 ounces)
4 boneless, skinless salmon fillets, preferably wild sockeye (5 ounces each; 1 inch thick)
Coarse salt
2 teaspoons toasted-sesame oil
1 teaspoon black sesame seeds
1 1/3 cups fresh pea shoots (2 ounces)

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

SALMON WITH GREENS AND SHIITAKE MUSHROOMS



Salmon with Greens and Shiitake Mushrooms image

Provided by Nigella Lawson : Food Network

Categories     main-dish

Time 30m

Yield 2 servings

Number Of Ingredients 8

2 skinned salmon fillets, preferably organic
2 tablespoons vegetable or peanut oil
1 clove garlic, finely minced
Generous 1/2 cup shiitake mushrooms, stemmed and sliced
14 ounces, about 1 3/4 cups bok choy, stalks separated from the leaves, roughly chopped
3 tablespoons soy sauce
1 teaspoon sesame oil
Salt and freshly ground black pepper

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.

SOBA WITH PEA SHOOTS, SHIITAKE MUSHROOMS, AND LEEKS



Soba with Pea Shoots, Shiitake Mushrooms, and Leeks image

Categories     Mushroom     Vegetable     Appetizer     Side     Sauté     Vegetarian     Quick & Easy     Leek     Summer     Noodle     Gourmet     Vegan     Pescatarian     Dairy Free     Peanut Free     Tree Nut Free     No Sugar Added     Kosher

Yield Serves 4

Number Of Ingredients 8

4 small leeks, white and pale green parts only, halved lengthwise, sliced thin crosswise, washed thoroughly, and patted dry (about 1 1/2 cups)
3 tablespoons vegetable oil
1/2 pound fresh shiitake mushrooms, stems discarded and caps sliced
4 scallions, sliced thin
2 tablespoons soy sauce, or to taste
2 teaspoons rice vinegar, or to taste
an 8- or 9-ounce package soba (buckwheat noodles)
1/2 pound pea shoots, washed well and spun dry

Steps:

  • In a large skillet cook leeks in oil over moderately low heat, stirring, until softened, about 10 minutes. Stir mushrooms and cook 5 minutes. Stir in scallions, soy sauce, and vinegar and cook 1 minute.
  • In a kettle of salted boiling water cook noodles 5 minutes or according to package directions. Put pea shoots in a colander and drain cooked noodles over shoots to wilt them. Rinse mixture in cold water and drain well.
  • In a bowl toss noodles with pea shoots and stir in cooked vegetables. Season mixture with salt and pepper and serve at room temperature.

A MEAL IN A BOWL: SALMON, SHIITAKES AND PEAS



A Meal in a Bowl: Salmon, Shiitakes and Peas image

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

1 ounce (about 10) dried shiitake mushrooms
6 cups kombu stock, chicken stock or vegetable stock
Soy sauce to taste
1 pound fresh English peas, shelled
6 ounces Japanese soba noodles, cooked and tossed with 2 teaspoons sesame oil or canola oil
12 to 16 ounces salmon fillet without skin, trimmed of fat and cut in four equal pieces
1 bunch scallions, thinly sliced, light and dark green parts kept separate

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.

BROILED SALMON WITH ASPARAGUS AND SHIITAKE MUSHROOMS



Broiled Salmon with Asparagus and Shiitake Mushrooms image

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

1/4 cup soy sauce
3 tablespoons fresh lemon juice, plus wedges for serving
3 tablespoons sugar
2 teaspoons finely grated peeled fresh ginger (from a 1-inch piece)
1 bunch asparagus, trimmed and halved crosswise
12 ounces shiitake mushrooms, stems removed, halved if large
3 tablespoons safflower oil, plus more for drizzling
Coarse salt and freshly ground pepper
4 skinless salmon fillets (each about 5 ounces and 3/4 inch thick), preferably wild

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.

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