SALMON WITH SAUTéED MUSHROOMS, SHALLOTS AND FRESH HERBS
You'll never want to cook salmon any other way after you make this. It steams above a pan of water in a low oven, resulting in a very moist piece of fish. The mushrooms are wonderful on top or on the side.
Provided by Martha Rose Shulman
Time 45m
Yield Serves 4
Number Of Ingredients 9
Steps:
- Preheat the oven to 300ºF. Cover a baking sheet with foil and lightly oil the foil. Place the salmon on top. Season with salt and pepper. Fill a roasting pan with boiling water and place it on the oven floor.
- Place the salmon in the oven and bake until the fish flakes and white bubbles of protein appear on the surface, 10 to 20 minutes, depending on the size of the fillets. Remove from the heat.
- Meanwhile, cook the mushrooms. Heat a large, heavy frying pan over medium-high heat and add 1 tablespoon of the olive oil. When the oil is hot (you can feel the heat when you hold your hand above the pan), add the mushrooms and cook, stirring or tossing in the pan, for a few minutes, until they begin to soften and sweat. Add the remaining oil, turn the heat to medium, and add the shallots, garlic, and herbs. Stir together, add 1/2 teaspoon salt and freshly ground pepper to taste, and cook, stirring often, for another 1 to 2 minutes, until the shallots and garlic have softened and the mixture is fragrant. Add the wine and cook, stirring often and scraping the bottom of the pan, until the wine has just about evaporated. Taste and adjust seasonings. Remove from the heat.
- Serve the salmon with a spoonful of mushrooms on top or on the side.
Nutrition Facts : @context http, Calories 306, UnsaturatedFat 13 grams, Carbohydrate 12 grams, Fat 19 grams, Fiber 2 grams, Protein 21 grams, SaturatedFat 4 grams, Sodium 599 milligrams, Sugar 4 grams
MUSHROOM CAPS STUFFED WITH SMOKED SALMON
We smoke our own salmon, so I am always looking for something different to do with it. I often make mushroom caps stuffed with a crab mixture, so I thought, "Why not smoked salmon?" I think they go well together, and those who have eaten them really enjoy them.
Provided by Paja9203
Categories Vegetable
Time 30m
Yield 18 mushrooms
Number Of Ingredients 11
Steps:
- Clean mushrooms by wiping (do not wash.).
- Take stems out of mushrooms and save for another purpose.
- Combine cream cheese, mayonnaise, smoked salmon, dill, lemon juice,margarine, 1 tablespoons butter, and parsley. Mix well.
- Brush insides and outsides of mushrooms with olive oil.
- Stuff mushrooms with cream cheese mixture, mounding it up a little.
- Mix the breadcrumbs, parmesan cheese and melted margarine and sprinkle over the mushrooms.
- Bake at 375 degrees for 15 to 20 minutes.
- The bread crumbs should be golden brown.
- Take care when eating. They will be very hot and there will be some very hot liquid in the mushroom.
SMOKED SALMON AND MUSHROOM SALAD
If you do not have iceberg lettuce on hand, you can substitute it with 600 gms mixed green salad leaves or Boston lettuce. NOTE: To blanch the mushrooms, boil water in a small pot and add salt. Drop the mushrooms in and boil for half a minute. Use a slotted spoon to take the mushrooms out and immediately place them in cold water to freshen and stop the cooking.
Provided by Galley Devil
Categories Greens
Time 30m
Yield 4 serving(s)
Number Of Ingredients 7
Steps:
- Wash and dry the lettuce leaves.
- Lightly blanch the mushrooms. Drain and dry.
- Chop salmon into small pieces and mix with the leaves and mushrooms.
- Garnish with chopped chives and dill.
- Blend the salad dressing and serve separately with the salad.
Nutrition Facts : Calories 187.6, Fat 6.7, SaturatedFat 2.3, Cholesterol 31, Sodium 830, Carbohydrate 9.1, Fiber 2.4, Sugar 6.4, Protein 23.4
EASY SMOKED SALMON AND MUSHROOM QUICHE
What to do with leftover smoked salmon? This turns a small amount into a meal for 4. Or slice the quiche small for brunch, a first course or appetizers
Provided by quixoposto
Categories Savory Pies
Time 1h
Yield 4-6 serving(s)
Number Of Ingredients 9
Steps:
- Preheat oven to 375°F.
- Saute mushrooms.
- Break salmon into small pieces. Place evenly over bottom of pie crust. Top salmon with cheese and mushrooms.
- Blend cream, eggs, browned.salt, hot sauce, and nutmeg. Pour this mixture over the cheese, making sure all cheese is moist.
- Bake 40-45 minutes, or until quiche is puffed and browned.
Nutrition Facts : Calories 729.9, Fat 57.6, SaturatedFat 28, Cholesterol 343.5, Sodium 1082.7, Carbohydrate 23.2, Fiber 1.8, Sugar 0.9, Protein 29.8
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