Best 7 Spiced Salmon With Shiitake Mushroom Relish Recipes

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Are you looking for a tantalizing and flavorful recipe that blends the richness of salmon with the earthy taste of shiitake mushrooms? Look no further! In this article, we will guide you through the steps of creating a delectable dish of spiced salmon with shiitake mushroom relish. This dish combines the delicate texture of salmon with the savory and slightly spicy relish, making it a perfect balance of flavors. Get ready to embark on a culinary journey that will awaken your taste buds and leave you craving for more.

Let's cook with our recipes!

SPICED SALMON WITH SHIITAKE MUSHROOM RELISH



Spiced Salmon with Shiitake Mushroom Relish image

Make and share this Spiced Salmon with Shiitake Mushroom Relish recipe from Food.com.

Provided by Sackville

Categories     Vegetable

Time 35m

Yield 4 serving(s)

Number Of Ingredients 19

2 tablespoons fresh lemon juice
4 salmon fillets
1 tablespoon brown sugar
1 teaspoon cocoa powder
3 teaspoons chili powder
2 teaspoons grated fresh lemon rind
3/4 teaspoon ground cumin
1/2 teaspoon salt
1/4 teaspoon ground cinnamon
1/2 lb fresh shiitake mushrooms or 1/2 lb oyster mushroom, sliced
3 tablespoons olive oil
salt & freshly ground black pepper
2 chili peppers or 2 jalapeno peppers, finely chopped (and de-seeded if you want a milder dish)
4 small tomatoes, preferrably vine-ripened,chopped and seeded
1 medium red onion, finely chopped
3 cloves minced garlic
1/4 cup fresh herb, finely chopped (I use a parsley, sage, rosemary and thyme mixture but you can adjust to your tastes and what you hav)
2 tablespoons balsamic vinegar
2 teaspoons fresh lemon juice

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.

SALMON WITH GREENS AND SHIITAKE MUSHROOMS



Salmon with Greens and Shiitake Mushrooms image

Provided by Nigella Lawson : Food Network

Categories     main-dish

Time 30m

Yield 2 servings

Number Of Ingredients 8

2 skinned salmon fillets, preferably organic
2 tablespoons vegetable or peanut oil
1 clove garlic, finely minced
Generous 1/2 cup shiitake mushrooms, stemmed and sliced
14 ounces, about 1 3/4 cups bok choy, stalks separated from the leaves, roughly chopped
3 tablespoons soy sauce
1 teaspoon sesame oil
Salt and freshly ground black pepper

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.

BROILED SPICED SALMON WITH FRUIT RELISH



Broiled Spiced Salmon with Fruit Relish image

Provided by Food Network Kitchen

Categories     main-dish

Time 25m

Yield 4 servings

Number Of Ingredients 12

2 ripe kiwis, peeled and diced (about 3/4 cup)
1 small vine-ripe tomato, diced (about 1/2 cup)
1 scallion (white and green parts), chopped
2 tablespoons chopped cilantro
1 tablespoon fresh lime juice
1 tablespoon plus 1 teaspoon olive oil
Kosher salt and freshly ground black pepper
1/4 teaspoon sugar, optional
1/2 teaspoon ground cumin
1/4 teaspoon ground chipotle powder
Nonstick cooking spray, for spraying the foil
Four 6-ounce salmon fillets

Steps:

  • Preheat the broiler.
  • Toss the kiwis, tomatoes, scallions and cilantro together in a medium bowl. Stir in the lime juice, 1 tablespoon of the oil, 1/2 teaspoon salt and 1/4 teaspoon pepper. If the kiwis are very tart, add the sugar. Set aside.
  • Mix the remaining 1 teaspoon oil with the cumin, chipotle and 1/2 teaspoon salt in a small bowl. Line a rimmed baking sheet with foil and mist with nonstick cooking spray. Place the salmon, skin side down, evenly spaced on the pan and brush with the spice mixture. Broil until just cooked through, about 5 minutes.
  • Transfer the salmon with a spatula to 4 dinner plates, lightly sprinkle with salt and top with the relish and its juices.

SPICED PORK WITH SHIITAKE RELISH



Spiced Pork With Shiitake Relish image

Make and share this Spiced Pork With Shiitake Relish recipe from Food.com.

Provided by Lori 13

Categories     Pork

Time 2h25m

Yield 4-6 serving(s)

Number Of Ingredients 20

2 lbs pork tenderloin (sliced 1 inch thick)
1/4 cup lemon juice
2 tablespoons brown sugar
2 teaspoons cocoa powder
6 teaspoons chili powder
1 tablespoon lime zest (grated)
1 1/2 teaspoons ground cumin
1/2 teaspoon ground cinnamon
1 teaspoon salt
olive oil (as needed)
3 tablespoons olive oil
1 red onion (sliced thin)
3 garlic cloves (minced)
2 jalapenos (seeded, minced)
1/2 lb shiitake mushroom (stemmed, julienned)
4 plum tomatoes (seeded, chopped)
1/4 cup mixed fresh herbs (parsley, sage, rosemary and thyme, minced)
2 tablespoons balsamic vinegar
2 teaspoons lemon juice
salt & fresh ground pepper (to taste)

Steps:

  • Rub pork all over with lemon juice.
  • Combine the brown sugar, cocoa, chicli powder, lime zest, cumin, cinnamon and salt.
  • Rub all over pork. Let stand 2 hours.
  • Heat oven 400.
  • Heat a little oil in a large skillet.
  • Brown pork slices on both sides. Place in oven for 10 minutes.
  • Meanwhile, heat 3 tablespoons oil in a wok.
  • Add the onion, garlic and jalapenos. Saute 2 minutes.
  • Add mushrooms. Saute 5 minutes.
  • Add tomatoes. Saute until dry.
  • Stir in the herbs, balsamic, lemon juice, salt and pepper.
  • Place on plates. Top with pork slices.

Nutrition Facts : Calories 463.1, Fat 19.5, SaturatedFat 4.3, Cholesterol 147.6, Sodium 781.4, Carbohydrate 22.5, Fiber 4.9, Sugar 13.1, Protein 50.2

A MEAL IN A BOWL: SALMON, SHIITAKES AND PEAS



A Meal in a Bowl: Salmon, Shiitakes and Peas image

Dried shiitake mushrooms bring a hearty flavor, not to mention wonderful nutrients, to this dish.

Provided by Martha Rose Shulman

Categories     dinner, soups and stews, main course

Time 50m

Yield Serves four

Number Of Ingredients 7

1 ounce (about 10) dried shiitake mushrooms
6 cups kombu stock, chicken stock or vegetable stock
Soy sauce to taste
1 pound fresh English peas, shelled
6 ounces Japanese soba noodles, cooked and tossed with 2 teaspoons sesame oil or canola oil
12 to 16 ounces salmon fillet without skin, trimmed of fat and cut in four equal pieces
1 bunch scallions, thinly sliced, light and dark green parts kept separate

Steps:

  • Place the dried mushrooms in a large bowl. Bring the stock to a simmer, and pour over the mushrooms. Let sit for 30 minutes. Drain through a cheesecloth-lined strainer set over a bowl, and squeeze the mushrooms over the strainer. Slice the mushroom caps, discarding the hard stems. Set aside.
  • Return the stock to the saucepan, and bring to a simmer. Taste and adjust seasoning, adding soy sauce or salt as desired. Add the peas, and simmer five minutes. If the noodles have been refrigerated, warm them by placing them in a strainer and dipping the strainer into the simmering broth. Then distribute the noodles among four deep soup bowls.
  • Add the sliced mushroom caps, the salmon fillets and the white and light green parts of the scallions to the simmering stock. Cover and turn off the heat. Allow to sit for five minutes without removing the cover. The salmon should be just cooked through.
  • Place a piece of salmon on top of the noodles in each bowl. Ladle in the soup, taking care to evenly distribute the peas, mushrooms and scallions. Sprinkle on the dark green part of the scallions, and serve.

SESAME SALMON WITH SHIITAKE MUSHROOMS AND PEA SHOOTS



Sesame Salmon with Shiitake Mushrooms and Pea Shoots image

A combination of ginger, soy sauce, and sesame oil creates a flavor that's reminiscent of teriyaki sauce but more delicious and nuanced.

Provided by Martha Stewart

Categories     Food & Cooking     Ingredients     Seafood Recipes     Salmon Recipes

Time 25m

Number Of Ingredients 9

2 tablespoons reduced-sodium soy sauce
1 tablespoon plus 1 teaspoon finely grated peeled fresh ginger
1 tablespoon plus 1 teaspoon fresh lemon juice
4 cups thinly sliced shiitake mushrooms (8 ounces)
4 boneless, skinless salmon fillets, preferably wild sockeye (5 ounces each; 1 inch thick)
Coarse salt
2 teaspoons toasted-sesame oil
1 teaspoon black sesame seeds
1 1/3 cups fresh pea shoots (2 ounces)

Steps:

  • Preheat oven to 400 degrees. Cut out four 12-by-17-inch pieces of parchment; fold each in half crosswise to form a crease, then open.
  • Combine soy sauce, ginger, and lemon juice, and toss with mushrooms. Divide evenly among 4 parchment pieces, arranging mixture on 1 side of each crease. Lay 1 salmon fillet on top of each pile. Season each with 1/8 teaspoon salt and the sesame oil. Fold parchment over ingredients; make overlapping pleats to seal.
  • Bake on 2 baking sheets (2 packets per sheet) for 10 to 11 minutes for medium-rare or 12 minutes for medium. Unwrap; sprinkle with sesame seeds. Top with pea shoots.

Nutrition Facts : Calories 439 g, Cholesterol 88 g, Fat 14 g, Fiber 36 g, Protein 7 g, Sodium 411 g

SALMON-SHIITAKE RICE BOWLS



Salmon-Shiitake Rice Bowls image

Here's a sure-fire way to up your rice bowl game for an easy weeknight dinner. Umami, the fifth flavor we can't get enough of shows up in both the sautéed shiitake mushrooms and the miso paste that is used in the glaze on the buttery salmon.

Provided by Lauryn Tyrell

Categories     Food & Cooking     Ingredients     Seafood Recipes     Salmon Recipes

Time 45m

Number Of Ingredients 10

2 tablespoons white or yellow miso paste
4 teaspoons honey
2 tablespoons unseasoned rice vinegar
4 skinless salmon fillets (each 6 ounces), preferably wild Alaskan
1/2 English cucumber, thinly sliced
Kosher salt and freshly ground pepper
3 tablespoons unsalted butter
7 ounces shiitake mushrooms, stemmed and chopped (3 cups)
1 cup jasmine rice, rinsed
1 cup frozen peas

Steps:

  • Whisk miso with 1 tablespoon each honey and vinegar in a shallow vessel. Add salmon, turn to coat. Cover and refrigerate. Toss cucumber with 1/2 teaspoon salt; let stand 10 minutes, then drain. Toss with remaining 1 teaspoon honey and 1 tablespoon vinegar.
  • Melt butter in a saucepan over medium heat. Add mushrooms; season with salt and pepper. Cook, stirring, until golden, about 5 minutes. Stir in rice; cook, stirring, 1 minute. Add 1 3/4 cups water; season. Bring to a boil, then reduce heat to low, cover, and cook 15 minutes.
  • Remove from heat; add peas and let stand, covered, 10 minutes. Fluff with a fork. Preheat broiler. Scrape marinade off salmon; place on a broiler pan and broil until blackened in places and cooked through, 5 to 6 minutes. Let cool; serve with rice and cucumber.

Tips:

  • Choose fresh ingredients: The quality of your ingredients will greatly impact the taste of your dish. Look for wild-caught salmon and shiitake mushrooms that are plump and flavorful.
  • Don't overcook the salmon: Salmon is a delicate fish that can easily be overcooked. Cook it until it is just opaque in the center, about 6-8 minutes per side.
  • Make sure the relish is well-balanced: The relish should be a harmonious blend of sweet, sour, and savory flavors. Adjust the amount of each ingredient to your taste.
  • Serve the salmon and relish together immediately: The salmon is best served hot and flaky, with the relish spooned overtop. Enjoy it as a main course with your favorite sides.

Conclusion:

This spiced salmon with shiitake mushroom relish is a delicious and elegant dish that is perfect for any occasion. The salmon is cooked to perfection and the relish is a wonderful complement to the fish. This dish is sure to impress your guests and leave them wanting more.

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