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Sesame Salmon with Shiitake Mushrooms and Pea Shoots

Sesame Salmon with Shiitake Mushrooms and Pea Shoots

A combination of ginger, soy sauce, and sesame oil creates a flavor that's reminiscent of teriyaki sauce but more delicious and nuanced.

Martha Stewart Living, March 2011 http://www.marthastewart.com/131832/sesame-salmon-shiitake-mushrooms-and-pea-shoots
3.69231
Rated
73.8462100(15)15
  • Prep Time 10 minutes
  • Total Time 25 minutes
  • Yield Serves 4

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

  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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