SALMON WITH LEMON-MUSHROOM SAUCE
The microwave makes this dinner super fast. This elegant entree blends lively flavors with tender, flaky salmon. Simple & Delicious Test Kitchen
Provided by Taste of Home
Categories Dinner
Time 15m
Yield 4 servings.
Number Of Ingredients 7
Steps:
- Place mushrooms and butter in a small microwave-safe bowl. Cover and microwave on high for 3-4 minutes or until mushrooms are tender, stirring twice. Add the lemon juice and seasonings., Place salmon in an 8-in. square microwave-safe dish; top with mushroom mixture. Cover and microwave on high for 4-6 minutes or until fish flakes easily with a fork. Let stand for 5 minutes before serving.
Nutrition Facts : Calories 373 calories, Fat 24g fat (7g saturated fat), Cholesterol 115mg cholesterol, Sodium 290mg sodium, Carbohydrate 2g carbohydrate (1g sugars, Fiber 1g fiber), Protein 35g protein.
SALMON WITH SAUTéED MUSHROOMS, SHALLOTS AND FRESH HERBS
You'll never want to cook salmon any other way after you make this. It steams above a pan of water in a low oven, resulting in a very moist piece of fish. The mushrooms are wonderful on top or on the side.
Provided by Martha Rose Shulman
Time 45m
Yield Serves 4
Number Of Ingredients 9
Steps:
- Preheat the oven to 300ºF. Cover a baking sheet with foil and lightly oil the foil. Place the salmon on top. Season with salt and pepper. Fill a roasting pan with boiling water and place it on the oven floor.
- Place the salmon in the oven and bake until the fish flakes and white bubbles of protein appear on the surface, 10 to 20 minutes, depending on the size of the fillets. Remove from the heat.
- Meanwhile, cook the mushrooms. Heat a large, heavy frying pan over medium-high heat and add 1 tablespoon of the olive oil. When the oil is hot (you can feel the heat when you hold your hand above the pan), add the mushrooms and cook, stirring or tossing in the pan, for a few minutes, until they begin to soften and sweat. Add the remaining oil, turn the heat to medium, and add the shallots, garlic, and herbs. Stir together, add 1/2 teaspoon salt and freshly ground pepper to taste, and cook, stirring often, for another 1 to 2 minutes, until the shallots and garlic have softened and the mixture is fragrant. Add the wine and cook, stirring often and scraping the bottom of the pan, until the wine has just about evaporated. Taste and adjust seasonings. Remove from the heat.
- Serve the salmon with a spoonful of mushrooms on top or on the side.
Nutrition Facts : @context http, Calories 306, UnsaturatedFat 13 grams, Carbohydrate 12 grams, Fat 19 grams, Fiber 2 grams, Protein 21 grams, SaturatedFat 4 grams, Sodium 599 milligrams, Sugar 4 grams
BI-LEVEL KING SALMON FILLET
Steps:
- Preheat the oven to 475 degrees F.
- Set a 10-inch heat-proof saute pan over medium heat for 2 minutes. Brush the fillet with the oil and sprinkle with kosher salt and black pepper. Place the fillet in the pan flesh side down and cook for 3 minutes. Turn the fillet over, place pan in the oven, and cook for 5 minutes. Transfer the fillet to a plate, cover loosely with foil, and let rest for 5 minutes before serving.
FOIL-PACKET SALMON WITH MUSHROOMS AND SPINACH
Foil-pack dinners are a convenient way to quickly create a flavorful dish with practically no cleanup. In this foil-pack, the salmon and vegetables are simply cooked, then finished with a bright, assertive ginger-scallion butter.
Provided by Food Network Kitchen
Categories main-dish
Time 40m
Yield 4 servings
Number Of Ingredients 10
Steps:
- Lay out four 18-inch-long sheets of heavy-duty foil. Mound 1/2 cup mushrooms and 1 cup spinach in the center of each; season with salt and pepper. Top each with a salmon fillet, season with salt and pepper and drizzle with olive oil. Drizzle each with 1 tablespoon wine (or water). Bring the short ends of the foil together and fold twice to seal; fold in the sides to form a packet, leaving room inside for steam.
- Preheat a grill to medium high. Grill the foil packets until the fish is just cooked through, 10 to 12 minutes. (Alternatively, you can bake the foil packets in a 450˚ F oven until the fish is just cooked through, 12 to 15 minutes.) Let the packets sit 5 minutes.
- Meanwhile, combine the butter, scallions, ginger, sesame oil and 1/4 teaspoon salt in a mini food processor. Pulse until smooth. Carefully open the foil packets. Top with the flavored butter.
SLOW-ROASTED SALMON WITH MUSHROOM-LEEK BROTH
This warming dish is inspired by Japanese ochazuke, a comforting bowl of rice with green tea poured on top. Traditionally, the meal may also be finished with grilled fish, sashimi or other toppings, but there is room for variation: You could swap out the hot tea for dashi, broth or other liquids. In this approach, the salmon is slow-roasted - which helps render some of the fat and keeps the fish meltingly tender - while a light shiitake mushroom and leek broth simmers. Divide cooked rice among bowls, spoon the salmon and vegetable broth on top, and finish with fresh ginger and a drizzle of sesame oil.
Provided by Sue Li
Categories dinner, easy, weeknight, seafood, soups and stews, vegetables, main course
Time 35m
Yield 4 to 6 servings
Number Of Ingredients 8
Steps:
- Heat oven to 325 degrees. Place salmon on a baking sheet. Drizzle salmon with 1 tablespoon sesame oil, sprinkle with salt and roast in the oven until cooked, 25 to 30 minutes. Remove salmon from the oven and let it rest another 5 minutes.
- While the salmon roasts, heat remaining 1 tablespoon sesame oil in a pot over medium. Add leeks and mushrooms, season with salt, and cook, stirring occasionally, until leeks and mushrooms are lightly golden on the edges, 8 to 10 minutes. (Don't worry if the pan seems dry, the moisture that comes out of the mushrooms and leeks will help steam the vegetables and keep them from burning.)
- Add chicken broth and simmer until the broth is infused with mushroom flavor and leeks are tender, 20 to 25 minutes. Season with salt.
- To serve, divide rice among bowls. Scoop salmon by the spoonful onto the rice, and ladle vegetables and broth over salmon and rice. Top with ginger and a drizzle of sesame oil.
BAKED SALMON WITH MUSHROOM SAUCE
A wonderfully moist and delicious baked salmon dish fit for company. Garnish with extra fresh parsley and serve with lemon wedges.
Provided by Marie
Categories Very Low Carbs
Time 35m
Yield 4 serving(s)
Number Of Ingredients 9
Steps:
- Cut salmon into 4 equal portions.
- Lightly butter a 13x9 baking dish.
- Place salmon in the dish.
- Heat butter in skillet and add mushrooms and green onions.
- Saute over medium heat until mushrooms are tender.
- Stir in flour, parsley and salt.
- Add milk and bring to a boil.
- Cook and stir until thick, then add wine or water and lemon juice.
- Boil one minute, then pour sauce over salmon.
- Bake at 350° for 20 to 25 minutes or until fish flakes easily.
Nutrition Facts : Calories 322.9, Fat 14.5, SaturatedFat 5.8, Cholesterol 97.7, Sodium 487.9, Carbohydrate 6.5, Fiber 0.7, Sugar 1, Protein 37.6
More about "king salmon with mushrooms recipes"
SALMON WITH MUSHROOMS AND RED WINE PAIRINGS
From cookingchatfood.com
5/5 (1)Total Time 35 minsCategory MainCalories 241 per serving
- Start making the mushroom sauce. Heat 1 tbsp butter plus 1 tbsp olive oil in a sauce pan or skillet over medium heat. When melted, add the shallot, cook until it begins to soften, about 3-4 minutes. Add the garlic and cook for a another minute.
- Stir in the mushrooms, along with salt and pepper to taste. Cook for about 5 minutes, until the mushrooms begin to soften.
- Add the red wine and the thyme, cook for about 5 more minutes, until the wine has been reduced by about 1/2 and the mushrooms are fully cooked.
- Finish the sauce by melting in another tbsp of butter, and stirring to incorporate it into the sauce. Turn the heat down to very low and cover to keep warm as you cook the salmon.
HOW TO COOK KING OYSTER MUSHROOMS - GREAT BRITISH …
From greatbritishchefs.com
SOY BUTTER GLAZED KING OYSTER MUSHROOMS - THE WOKS …
From thewoksoflife.com
SALMON MUSHROOM BAKE RECIPE - MOMSDISH
From momsdish.com
WHAT IS KING SALMON? - THE SPRUCE EATS
From thespruceeats.com
10 BEST BAKED SALMON WITH MUSHROOMS RECIPES | YUMMLY
From yummly.com
PAN FRIED SALMON RECIPE WITH MUSHROOM SAUCE - GREAT …
From greatbritishchefs.com
BAKED SALMON WITH MUSHROOMS RECIPE | EAT SMARTER USA
From eatsmarter.com
KING SALMON WITH KING TRUMPET MUSHROOMS | SYSCO FOODIE
From foodie.sysco.com
Cuisine JapaneseCategory DinnerServings 1
SCAMPI YOUR MUSHROOMS, FRY YOUR CHEESE AND DON’T FLIP YOUR …
From dnyuz.com
MARSH’S PERFECTLY GRILLED KING SALMON - SITKA SALMON SHARES
From sitkasalmonshares.com
SCAMPI YOUR MUSHROOMS, FRY YOUR CHEESE AND DON’T FLIP YOUR …
From nytimes.com
GOURMET RECIPE: GRILLED KING SALMON WITH PORCINI MUSHROOMS
From backpacker.com
SALMON, STRESS AND A DELICIOUS SURPRISE! TIM DOWLING MAKES …
From theguardian.com
ROASTED SALMON WITH OYSTER MUSHROOMS IN RED WINE RECIPE
From foodandwine.com
SALMON WITH CREAM AND MUSHROOMS RECIPE | FOOD FROM PORTUGAL
From foodfromportugal.com
KING SALMON WITH MUSHROOMS RECIPE | COOKTHISMEAL.COM
From cookthismeal.com
CORONATION QUICHE? EVEN THE FRENCH ARE LEFT BEMUSED
From telegraph.co.uk
HERBY SALMON WITH GARLIC BUTTER MUSHROOMS | KITCHN
From thekitchn.com
SLOW ROASTED IVORY KING SALMON WITH A RAGOUT OF MUSHROOMS, …
From cdkitchen.com
ROYAL CHEF DARREN MCGRADY SHARES BUDGET-FRIENDLY ROYAL RECIPES
From metro.co.uk
SEARED SALMON WITH CREAMY SPINACH & MUSHROOM SAUCE RECIPE
From spainonafork.com
You'll also love