BAKED SALMON WITH MUSHROOM SAUCE
A wonderfully moist and delicious baked salmon dish fit for company. Garnish with extra fresh parsley and serve with lemon wedges.
Provided by Marie
Categories Very Low Carbs
Time 35m
Yield 4 serving(s)
Number Of Ingredients 9
Steps:
- Cut salmon into 4 equal portions.
- Lightly butter a 13x9 baking dish.
- Place salmon in the dish.
- Heat butter in skillet and add mushrooms and green onions.
- Saute over medium heat until mushrooms are tender.
- Stir in flour, parsley and salt.
- Add milk and bring to a boil.
- Cook and stir until thick, then add wine or water and lemon juice.
- Boil one minute, then pour sauce over salmon.
- Bake at 350° for 20 to 25 minutes or until fish flakes easily.
Nutrition Facts : Calories 322.9, Fat 14.5, SaturatedFat 5.8, Cholesterol 97.7, Sodium 487.9, Carbohydrate 6.5, Fiber 0.7, Sugar 1, Protein 37.6
BROILED SALMON WITH GINGER-SHIITAKE GLAZE
Though most glazes are applied with a brush, this slightly chunky mixture of sautéed mushrooms and red peppers is spooned over the fish. The honey helps the crust brown, and a splash of vinegar and a spoonful of chili paste perk up the fish, while the vegetables add texture and color. This recipe is excerpted from Big Buy Cooking.
Provided by Tony Rosenfeld
Categories Main Course
Yield 4
Number Of Ingredients 13
Steps:
- Position an oven rack about 8 inches away from the broiler element and heat the broiler to high.
- Oil a large, rimmed baking sheet. Set the salmon skin side down on the baking sheet, sprinkle with 1 Tbs. oil, the coriander, 1/2 tsp. salt, and 1/2 tsp. pepper, and let sit at room temperature while you prepare the sauce.
- In a large (12-inch) skillet over medium heat, cook the red pepper, scallion whites, and ginger in the remaining 2 Tbs. oil, stirring occasionally, until the red pepper and scallions start to soften and brown, about 3 minutes. Add the mushrooms, raise the heat to medium-high, sprinkle with 1/4 tsp. salt, and cook, stirring, until they soften and start to brown, about 3 minutes. Add the honey, vinegar, soy sauce, chili sauce, and 1/4 cup water, and bring to a simmer. Whisk the cornstarch with 1 tsp. water and stir into the glaze. Return to a simmer and cook until the glaze thickens, about 1 minute. Remove from the heat.
- Broil the salmon until it starts to brown and becomes almost firm to the touch, about 8 minutes. Momentarily transfer to the stovetop and spoon the glaze over the salmon. Return to the oven and broil for about 1 more minute so the glaze browns and the salmon almost completely cooks through (check by using a paring knife to flake a thicker part of the fillet). Sprinkle with the scallion greens, transfer to a large platter, and serve.
Nutrition Facts : ServingSize 4
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.
SALMON WITH GINGER AND MUSHROOMS
Provided by Marian Burros
Categories dinner, easy, main course
Time 40m
Yield 3 servings
Number Of Ingredients 8
Steps:
- Soak dried mushrooms in hot water to cover for 20 minutes. Or trim stems from fresh mushrooms.
- Slice scallions thinly.
- Cut ginger into julienne strips.
- Slice fillets lengthwise in half. Arrange either on double thickness of aluminum foil with the edges turned up in top of steamer or in shallow dish that fits in steamer.
- Combine scallions, ginger, vinegar, soy sauce, sugar and white pepper and spoon over fillets.
- If using dried mushrooms, remove from water, cut off and discard stems. Slice dried or fresh mushrooms in thin strips and sprinkle over fish.
- Place in steamer over boiling water and steam 6 to 8 minutes, until cooked. Serve fish with juices.
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.
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.
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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.
SAUTé OF WINTER GREENS AND SHIITAKE MUSHROOMS - BON APPéTIT
From bonappetit.com
5/5 (5)Servings 10-12
- Heat 2 tablespoons oil in extra-large skillet over high heat. Add mushrooms; sprinkle with coarse salt and pepper. Sauté until brown, about 10 minutes. Transfer to bowl.
- Pour 1/4 cup broth into same skillet. Add 1/3 of greens. Sprinkle with coarse salt and pepper. Toss until wilted but still bright green, about 2 minutes. Transfer to large strainer set over bowl. Repeat 2 more times with remaining broth and greens. DO AHEAD Can be made 2 hours ahead. Let mushrooms and greens stand at room temperature. Reserve skillet.
- Heat 2 tablespoons oil in same skillet over medium-high heat. Add onions. Sauté until beginning to color, about 5 minutes. Add garlic and crushed red pepper; stir 1 minute. Add greens and mushrooms. Toss to heat through, about 2 minutes. Season with salt and pepper. Transfer to bowl.
WASABI SALMON WITH BOK CHOY, GREEN CABBAGE, AND SHIITAKES ...
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3.5/5 (38)Total Time 30 minsServings 4
- 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.
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TERIYAKI SALMON WITH SHIITAKE RISOTTO - TATYANAS EVERYDAY FOOD
From tatyanaseverydayfood.com
Reviews 5Servings 4Cuisine Contemporary, Italian/FrenchCategory Dinner, Lunch
- Prepare the salmon - remove the skin using a sharp, flexible knife and remove pin bones using kitchen tweezers. Combine the marinade ingredients for the salmon in large bowl and whisk them together: soy sauce, water, brown sugar, sesame seed oil, vinegar, ginger and garlic. Place the salmon into bowl, coating it well in the marinade. Refrigerate for 2 hours.
- For the risotto, preheat the chicken broth in a small saucepan to almost boiling; remove from heat and keep warm. Preheat a large saute pan over medium-high heat and add 1 tablespoon olive oil, the asparagus and sliced mushrooms. Sauté them until light golden brown, about 3 to 4 minutes, then season with salt and pepper. Remove the veggies from the pan and set them aside; keep warm.
- Keep the saute pan at a medium heat and add in the butter and shallot - sauté until onion is translucent but not browned. Add rice and season lightly with salt and pepper, and cook until the butter is absorbed into the rice, then add white wine. Cook for several minutes until wine is absorbed and begin adding stock.
- Begin adding the hot broth 1/2 cup at a time, whisking continuously after each addition until broth is completely absorbed. Continue until all the broth is absorbed, about 25 to 30 minutes (rice needs to be done!). When risotto is done, stir in asparagus, mushrooms, green onion and parmesan cheese. Serve risotto immediately if possible.
SALMON WITH SHIITAKE MUSHROOM SAUCE AND A ... - COOKING CHAT
From cookingchatfood.com
5/5 (1)Category MainCuisine FrenchTotal Time 30 mins
- Make the mushroom sauce. Heat the olive oil in a skillet on medium heat. Add the onions, cook for about 5 minutes until they begin to soften.
- Add the mushrooms to the pan, and stir to combine with the onions. Add a pinch of salt. Cook until the mushrooms begin to “sweat” (give off liquid), then stir in the red wine along with the thyme.
- The mushrooms should be nice and tender now. Finish the sauce by adding the butter, stirring so it gradually melts in with the mushrooms. Add salt and pepper to taste. Cover and keep on very low heat to keep warm while you cook the salmon.
TERIYAKI SALMON WITH SHIITAKE MUSHROOMS & CABBAGE | RECIPES
From freshcityfarms.com
Servings 2
- Marinate the Salmon Preheat the oven to 450°F. Grease a baking sheet with ½ tbsp. olive oil and set aside. Mince the garlic and ginger. In a shallow bowl or dish, combine the ginger, half of the garlic, and half of the Sesame Ginger Dressing. Add the salmon, tossing to coat, and season with salt and pepper to taste. Let marinate for 10 minutes.
- Make the Rice In the meantime, rinse the rice in a fine sieve and add it to a small pot with 1 1/2 cups of water and a pinch of salt. Bring to boil. Once boiling, reduce the heat to simmer and cook, covered, until tender and water is absorbed, 10-15 minutes.
- Roast the Cabbage & Mushrooms Rinse and thinly slice the cabbage. Wipe and slice the mushrooms. Add both to a medium bowl. Toss with ½ tbsp. olive oil, the remaining garlic, and salt and pepper to taste. Spread the veggies out on your baking sheet in a single layer and roast for 10 minutes.
- Bake the Salmon Remove the baking sheet from the oven and stir the veggies. Place the salmon on top (with marinade). Bake until the salmon is just cooked through and flakes easily with a fork, 8-10 minutes.
BROILED SALMON WITH SHIITAKE MUSHROOMS AND ... - FOODAL
From foodal.com
Cuisine SeafoodTotal Time 1 hrCategory FishCalories 734 per serving
- In a medium skillet over medium-high heat, add 1 tablespoon of the butter and 1 tablespoon olive oil. When the oil and butter begin to sizzle, add the mushrooms and saute until golden brown and lightly crispy, about 2 minutes. Season with 1/4 teaspoon salt and set aside.
- In a large saucepan over medium heat, add the remaining butter. When the butter begins to foam and sizzle, add the onion and garlic and saute until translucent, about 1 minute. Stir in 1/2 teaspoon of the salt, add the chicken broth, and bring to a boil. Gradually whisk in the grits and then cook over moderately low heat, whisking often, until the grits are thick and tender, about 30 minutes.
- Fold in the Parmigiano-Reggiano, heavy cream, and 1/2 teaspoon of the pepper. Season to taste with additional salt if necessary. Keep warm on low heat while you prepare the salmon.
ROASTED SALMON WITH SHIITAKE MUSHROOMS - ALWAYS RAVENOUS
From alwaysravenous.com
5/5 (1)Category Main DishesCuisine SeafoodEstimated Reading Time 3 mins
- Place the salmon fillets on the baking sheet. Squeeze the juice from one half of the lime over the salmon, season with half of the salt and pepper. Roast for 12-13 minutes.
- While the salmon is roasting, heat the olive oil in a 12-inch skillet over medium-high heat. Add the shiitake mushrooms, season with the other half of the salt and pepper and sauté for about 5 minutes. Add the minced garlic and ginger, sauté for about 30 seconds. Add the red pepper and white wine, stir and reduce the liquid for about 45 seconds. Remove from the heat.
- To serve, plate each salmon fillet and top with`1/4 of the shiitake mushroom mixture, a few chopped scallion, and a squeeze of lime juice.
SALMON WITH ROASTED SHIITAKES AND MUSHROOM SAUCE RECIPE ...
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- Preheat the oven to 450°. Heat a 12-inch cast-iron skillet until very hot. Add the olive oil, shiitake mushroom caps, garlic and jalapeño slices and stir well. Season with salt. Transfer the skillet to the oven and roast the shiitake caps, stirring a few times, for about 20 minutes, or until richly browned and crisp.
- In a large, nonstick skillet, heat the grapeseed oil. Season the salmon fillets with salt and white pepper and add them to the skillet, skin side down. Cook the salmon over high heat for 5 minutes, then reduce the heat to moderate and cook until the skin is browned and very crisp, about 12 minutes longer. Turn and cook the salmon for 2 minutes on the other side, until barely cooked through.
- Transfer the salmon fillets to plates, skin side up. Gently lift the skin off the salmon and lean it against the fillet. Spoon the roasted shiitake caps on the salmon. Drizzle the plates with mushroom syrup and serve with the lemon wedges.
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