Sesame Salmon with Shiitake Mushrooms and Pea Shoots
from Martha Stewart Living
“I have read recipes for years that used the technique of En Papillote, but assumed that it would be time-consuming and complicated. When I saw this recipe that used so many spring ingredients available at the Farmers Market (and the photo was enticing!), I decided to give it a try. To my surprise and delight, it was both simple to do and quick to cook. And the presentation will wow your family and guests!”
~ Barbara Wilder, Market Master
Ingredients:
- 2 tablespoons reduced-sodium soy sauce
- 1 tablespoon plus 1 teaspoon finely grated peeled fresh ginger
- 1 tablespoon +1 teaspoon fresh lemon juice
- 4 cups thinly sliced shiitake mushrooms (8 ozs.)
- 4 boneless, skinless salmon fillets, preferably wild sockeye (5 ozs. ea.; 1 inch thick)
- Coarse salt
- 2 teaspoons toasted-sesame oil
- 1 teaspoon black sesame seeds
- 1/3 cups fresh pea shoots (2 ozs.)
Directions:
- 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.
