Thursday, September 1, 2011

A Recipe Review: Sesame Salmon with Shitake Mushrooms and Pea Shoots

Fish can be so intimidating to cook. If you make it wrong, it tastes fishy, but if you make it's sooo light and delicious! I always feel good after I eat fish, too, it's incredibly healthy for you.

I found this tasty little recipe in Living, Martha Stewart's magazine. You can make this dish in about 40 minutes from start to finish. It's as easy as Martha makes it seem and turned out to be quite delicious, impressing both my boyfriend and me. 

Tip: The Black Sesame Seeds were key, along with a little extra Lemon Juice squeezed on top right before you serve.

Active Time 10 min
Total Time 25 min
Serves 4

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) (I substituted microgreens in) 


1. 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.

2. 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.

3. 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.

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