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Roasted Salmon with Shiitake Mushrooms

A delicious, healthy and quick-cook recipe. Pairs nicely with a New Zealand Pinot Noir like Wairau.
Course Main Dishes
Cuisine Seafood
Keyword Roasted Salmon
Author adapted from "Fast Food, Good Food'" by Andrew Weil, MD

Ingredients

  • 4 6 oz. wild salmon fillets
  • 1 lime, halved
  • 1/2 teaspoon kosher sea salt
  • 1/4 teaspoon freshly ground black pepper
  • 2 tablespoons extra virgin olive oil
  • 4 oz. shiitake mushrooms, de-stemmed and sliced
  • 2 cloves garlic, minced
  • 1 tablespoon fresh ginger, peeled and minced
  • 1/4 cup red bell pepper, seeded and minced
  • 1/3 cup dry white wine
  • 2 scallions, white and light green parts, chopped

Instructions

  • Preheat the oven to 400 F. Line a baking sheet with parchment paper.
  • Place the salmon fillets on the baking sheet. Squeeze the juice from one half of the lime over the salmon, season with half of the salt and pepper. Roast for 12-13 minutes.
  • While the salmon is roasting, heat the olive oil in a 12-inch skillet over medium-high heat. Add the shiitake mushrooms, season with the other half of the salt and pepper and sauté for about 5 minutes. Add the minced garlic and ginger, sauté for about 30 seconds. Add the red pepper and white wine, stir and reduce the liquid for about 45 seconds. Remove from the heat.
  • To serve, plate each salmon fillet and top with`1/4 of the shiitake mushroom mixture, a few chopped scallion, and a squeeze of lime juice.