Sesame Salmon with Shiitake Mushrooms and Pea Shoots
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Martha Stewart Living, March 2011
- Prep Time 10 minutes
- Total Time 25 minutes
- Yield Serves 4
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Ingredients
- 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)
Directions
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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.
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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.
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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.
Recipe very good - husband was very satisfied with the dish. I used regular sesame seeds because I didn't have black sesame. Used a squirt of lemon to brighten up the dish after cooking.
YUM this was very very good. Left out the pea shoots, just didn't have any. Served with Brown rice and sauteed zucchini.