Saw a few people selling premium quality salmon at Tesco this morning, so I decided to pick up a few fillets, and then searched on-line for a few recipe ideas. This one looked really promising – all those yummy mushrooms – so I gave this a try, tweaking it here and there based on the ingredients I had on hand. The salmon cooking time was perfect, and the flavors and textures were amazing. I made a mental note to hold back on the orange zest next time; having too much clumped on the fish may result in a rather overpowering bitter taste. Definitely a keeper.
Roasted Salmon with Mushrooms and Orange
- 200 grams oyster mushrooms, torn into strips
- 200 grams shiitake mushrooms, stems removed and caps sliced
- 200 grams white button mushrooms, quartered
- 3 tablespoons butter
- 1/4 cup (about 5 to 6 pieces) oil-packed sun-dried tomatoes, drained and chopped
- 1 chicken stock cube, diluted in 1 1/2 cups hot water
- 1 tablespoon cornstarch
- 1 tablespoon water
- 4 200-gram skinless salmon fillets
- 2 tablespoons olive oil
- 1 orange, zested
- Freshly ground black pepper
- Herbed rice with cashew nuts, recipe follows
In a skillet over high heat, melt the butter. When the butter is hot, add the mushrooms and cook, stirring frequently, until soft and lightly browned. Season with 1 teaspoon salt and 1/2 teaspoon black pepper. Add the sun-dried tomatoes and cook for 1 minute. Add the chicken stock mixture, and stir to combine. Bring the mixture to a boil, then turn down the heat and simmer, 3 minutes.
In a small bowl, mix together the cornstarch and water. Stir the cornstarch liquid into the mushroom mixture and simmer until thickened, about 1 minute.
In a skillet over medium heat, heat the olive oil. Season the salmon with salt and pepper, then gently lay in the oil, two pieces at a time, and cook for about 4 minutes per side. Repeat with the remaining salmon. Sprinkle with the orange zest, being careful not to use too much.
Serve the salmon on a bed of Herbed Rice with Cashew Nuts, and garnish with the mushroom sauce.
Herbed Rice with Cashew Nuts
- 2 cups long-grain basmathi rice, rinsed and soaked for 30 minutes
- 3 cups water
- 1/2 cup cashew nuts, toasted
- 2 tablespoons extra virgin olive oil
- 1 tablespoon chopped fresh basil
- 1 tablespoon chopped fresh rosemary
- 1 teaspoon lemon juice
- 1 teaspoon salt
- 1/2 teaspoon ground black pepper
In a saucepan or a rice cooker pot, heat the olive oil. Add the toasted cashew nuts and stir for a few minutes. Add the rice, basil, rosemary and lemon juice, and stir until combined. Add the water, then season with the salt and pepper. If using, transfer to the rice cooker and cook until done. Otherwise, bring the rice and water to a boil. Cover, then reduce the heat to low and cook for 20 minutes, or until the liquid has completely evaporated. Let sit for about 10 minutes, then fluff with a fork. Serve with the Roasted Salmon with Mushrooms and Orange.