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.
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love
Maxamuud Maxamd
mmaxamd@hotmail.comI'm allergic to mushrooms, so I omitted them from the recipe. It still turned out great!
InamUllah Mirza
inamullah.mirza42@yahoo.comThis recipe is a great way to use up leftover salmon. I made a salmon salad with the leftovers and it was delicious.
Aa Uu
u_a52@yahoo.comI'm not a big fan of salmon, but I loved this dish! The broth was so flavorful and the salmon was cooked perfectly.
Rauf Akhter
rauf.akhter@gmail.comThis recipe is perfect for a special occasion. It's elegant and delicious.
aslam shekh
shekh-a@yahoo.comI didn't have any leeks on hand, so I used green onions instead. It still turned out great!
Hakeem
hakeem@hotmail.comThis dish was a bit bland for my taste. I added some extra herbs and spices to give it more flavor.
Ly Can
ly-c38@hotmail.comI found the recipe to be a bit too complicated. I ended up simplifying it and it still turned out great.
John Amos
john38@hotmail.co.ukThe salmon was a bit dry for my taste, but the broth was delicious.
Md Eliyus
m@hotmail.comI've made this recipe several times and it's always a hit with my guests. It's easy to make and always turns out delicious.
Jamie Waite
waite.jamie@hotmail.comThis dish is a keeper! I will definitely be making it again.
happiness matthew
happiness.m54@hotmail.comI followed the recipe exactly and it turned out amazing! The salmon was so moist and flavorful, and the broth was rich and creamy. My family loved it!
BARRY STONE
barrys51@hotmail.comThis slow-roasted salmon with mushroom-leek broth was an absolute delight! The salmon was cooked to perfection, flaky and tender, while the broth was savory and packed with flavor. The combination of mushrooms, leeks, and white wine created a rich an