Prep 15 mins
Cook 18 mins
This is an healthy recipe from the issue of April 2007 of coup de pouce that looks very yummy!
- 4.92 ml vegetable oil
- 473.18 ml shiitake mushrooms or 473.18 ml paris mushrooms, sliced
- 2 leeks (only white and light green parts) or 2 onions, finely sliced
- 1.23 ml fresh black pepper
- 453.59-680.38 g salmon fillet, skin removed, cut in 4 pieces
- 14.79 ml fresh ginger, finely chopped
- 14.79 ml low sodium soy sauce
- 2.46 ml sesame oil
- 1 garlic clove, finely chopped
- 1 green onion, finely sliced
- 1 lemon, cut in quarters
- In a large skillet, heat oil at medium heat. Add mushrooms, leeks and pepper and cook about 8 minutes or until veggies have soften. Put the salmon pieces on the veggies in the skillet.
- Meanwhile, in a small bowl, mix ginger, soy sauce, sesame oil and garlic. Spread the mixture on the salmon. Cover and cook for about 10 minutes or until the flesh is easy to flake with a fork. Sprinkle with green onion. Serve with quarters of lemon.
I made this with 3 salmon fillets but kept the rest of the quantities the same, using large field mushrooms, 1 leek and 1 onion and it was delicious and thoroughly enjoyed by myself, the DM and the DS - just so quick and easy and all done in under 30 minutes including the steamed vegetable on the side. Thank you Boomette, made for ZAAR Stars tag game.
Made my very selective process of best of 2009 cookbook. Really wonderful, low fat, healthy meal. I grated the ginger and just before adding the fish deglazed the pan with about one tablespoon of red wine. Superb. Served on roasted asparagus with sweet potatoes. First time to cook with shitake and they turned out wonderfully. I used whole, except cutting in half the larger ones.
Excellent! I had to substitute onions for the leeks, and I added some carrot and broccoli. Very mild tasting and easy to make.