Best Spiced Salmon With Shiitake Mushroom Relish Recipes

MISO-MARINATED SALMON WITH CITRUS AND SHIITAKES

Steps:

• Marinate salmon:
• Line a large shallow (1-inch-deep) baking pan with plastic wrap and arrange salmon fillets, skin sides down, in it. Stir together miso and sake and spread over flesh sides of salmon to completely cover. Cover with plastic wrap and chill 24 to 48 hours.
• Make shiitakes with citrus zests:
• Heat 3 tablespoons oil in a 12-inch nonstick skillet over high heat until hot but not smoking, then saut shiitakes with salt to taste, stirring occasionally, until golden brown and nearly dry, 15 to 20 minutes. Transfer to paper towels.
• While mushrooms are cooking, remove zest from navel oranges and lemons in long, thin strips, preferably with a 5-holed citrus zester.
• Heat remaining 1/2 cup oil in a 10-inch skillet over moderately low heat until hot and cook zests in 4 batches, stirring frequently, until curly and crisp, about 1 minute.
• Transfer to paper towels with mushrooms. When mushrooms and zests are cool, transfer to a bowl. Just before serving, toss together with cilantro and chives.
• Roast salmon:
• Preheat oven to 500°F.
• Gently scrape miso from salmon with a rubber spatula and discard miso. Arrange salmon fillets, skin sides down, in 2 well-greased large shallow (1-inch-deep) baking pans (tail ends may hang over ends of pans slightly). Roast salmon in upper and lower thirds of oven, switching position of pans after 10 minutes, until edges begin to brown and salmon is just cooked through, 15 to 20 minutes total.
• Transfer each salmon fillet to a platter using 2 large metal spatulas. (If fillets break as you're transferring them, simply piece them together on the platter.) Pour orange and lemon juices over salmon and sprinkle with shiitake mixture.

SALMON WITH GREENS AND SHIITAKE MUSHROOMS

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.

SPICED SALMON WITH SHIITAKE MUSHROOM RELISH

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.