Spiced Salmon With Shiitake Mushroom Relish Recipes

SPICED SALMON WITH SHIITAKE MUSHROOM RELISH

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.

SALMON WITH GREENS AND SHIITAKE MUSHROOMS

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.

BROILED SPICED SALMON WITH FRUIT RELISH

Steps:

• Preheat the broiler.
• Toss the kiwis, tomatoes, scallions and cilantro together in a medium bowl. Stir in the lime juice, 1 tablespoon of the oil, 1/2 teaspoon salt and 1/4 teaspoon pepper. If the kiwis are very tart, add the sugar. Set aside.
• Mix the remaining 1 teaspoon oil with the cumin, chipotle and 1/2 teaspoon salt in a small bowl. Line a rimmed baking sheet with foil and mist with nonstick cooking spray. Place the salmon, skin side down, evenly spaced on the pan and brush with the spice mixture. Broil until just cooked through, about 5 minutes.
• Transfer the salmon with a spatula to 4 dinner plates, lightly sprinkle with salt and top with the relish and its juices.

SPICED PORK WITH SHIITAKE RELISH

Steps:

• Rub pork all over with lemon juice.
• Combine the brown sugar, cocoa, chicli powder, lime zest, cumin, cinnamon and salt.
• Rub all over pork. Let stand 2 hours.
• Heat oven 400.
• Heat a little oil in a large skillet.
• Brown pork slices on both sides. Place in oven for 10 minutes.
• Meanwhile, heat 3 tablespoons oil in a wok.
• Add the onion, garlic and jalapenos. Saute 2 minutes.
• Add mushrooms. Saute 5 minutes.
• Add tomatoes. Saute until dry.
• Stir in the herbs, balsamic, lemon juice, salt and pepper.
• Place on plates. Top with pork slices.

A MEAL IN A BOWL: SALMON, SHIITAKES AND PEAS

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.

SESAME SALMON WITH SHIITAKE MUSHROOMS AND PEA SHOOTS

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.

SALMON-SHIITAKE RICE BOWLS

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.