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Salmon with Mushrooms and Red Pepper Sauce

salmon with mushrooms and red pepper sauce

Mushrooms are one of my favorite foods.  I bought some recently on a trip to the store, though I had no idea what would become of them.

The next day I took out one of my favorite cookbooks, A Cook’s Book of Mushrooms and began to flip through the pages.  I found a great recipe, made a few changes (replacing sugar with stevia, etc.) and whipped it up for dinner.  Although it looks complicated and has a few steps, this recipe is quick, easy and ultra-satisfying.

Salmon with Mushrooms and Red Pepper Sauce

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  • 2 large red bell peppers
  • 3 tablespoons fresh lemon juice
  • 5 drops stevia
  • ½ teaspoon celtic sea salt
  • 2 tablespoons olive oil
  • 1 small onion, diced
  • 6 ounces shiitake mushrooms, sliced
  • 4 salmon fillets, 6 ounces each
  • more olive oil, for salmon
  • more salt, for salmon
  • parsley, minced



Pepper Puree

  1. Place peppers in a baking dish in the oven at 350°
  2. Roast for 10-20 minutes, until skin begins to shrivel
  3. Allow peppers to cool, remove stems, then slit open and remove seeds
  4. Place peppers, lemon juice, stevia and salt in a vitamix and puree until smooth
  5. Transfer pepper mixture to a small sauce pan and warm slightly



Mushroom Mixture

  1. Place the oil in a saute pan over medium heat
  2. Add the onion and saute for 1 minute, then add the mushrooms
  3. Reduce heat, cover and cook for 10 minutes



Salmon Preparation

  1. Turn oven on to 500°
  2. Leave the skin on the fish; rinse and pat dry with paper towel
  3. Place fish skin side down on a metal baking sheet
  4. Rub fillets liberally with olive oil, then sprinkle with salt
  5. Reduce oven temperature to 275°, then put sheet with salmon on lowest rack
  6. Roast 8 to 13 minutes –so that centers of thickest part of fillets are still translucent when cut into with a pairing knife



Assembling the Dish

  1. When the salmon is done place some of the red pepper puree in the center of each plate
  2. Place salmon on top of the puree, then spoon mushrooms onto the salmon
  3. Garnish with parsley
  4. Serve

Serves 4

My husband loved this dish and my younger son also thought it was great.  I enjoyed it too.

Are there any mushroom dishes that you like to make or do you have a favorite mushroom dish that you would like to see on this blog?


posted on December 9, 2008

8 comments leave a comment

  1. Your salmon look beautiful! As for your mushroom inquiry, I make a stuffed-apple dish that my family loves, and of course I add them to any stir-fry dish I make, they are so tasty when nice and brown. You can check out the stuffed-apples here…

    http://www.buffchickpea.com/2008/11/mushroom-and-barley-stuffed-apples.html

  2. I love salmon and I love mushrooms. I think that you can’t go wrong when you cook them together.
    I’m currently growing my own portobello mushrooms, they taste better (I find even somewhat sweet) than the ones from the farmers market.

  3. Emily

    This sounds scrumptious! Salmon is so expensive here though… do you buy fresh?
    Is there a reason why you recommend the brand of stevia liquid linked? I use Sweetleaf SteviaClear Liquid but have recently heard the grapefruit seed extract in it can be harmful. Any thoughts?

  4. Shirley

    I could eat that dish right now! I love salmon any time and this dish is a gorgeous, healthy meal. (I love roasted peppers, too.) My husband does not like salmon very much, but he is a fanatic about mushrooms … maybe this recipe would make the salmon more palatable for him? ;-) Our son is a big salmon fan as well. I will try this soon. Thanks, Elana!

  5. Margaret

    I avoid all peppers but will try the mushrooms the next time I buy salmon. I usually buy Alaska fresh-caught.

  6. Hayley -Your stuffed apple dish sounds delicious.

    Alchemille -Thanks for your comment; hope you are well. Love that you are growing your own portobellos!

    Emily -Right now I’m living on quite a lot of salmon that a friend caught himself in Alaska and gave to us; I link to Astraya Stevia as that’s the best one that I’ve found, though that doesn’t mean there aren’t other good ones out there. Funny about the grapeseed extract, I’ve taken it straight before –it is sometimes used as a natural anti-fungal.

    Shirley -Thanks for another great comment.

    Margaret -Thanks for your comment.

  7. Samantha

    Dear Elana,

    Thank you for the effort you make by sharing your wonderful recipes. A while back you asked for recipes people would like to see. I have a few:
    lemon bars, brownies, zucchini bread, pudding, and ice cream. Our family can’t have any coconut.
    Every time I cook one of your recipes it turns out great, so thanks again!

  8. Samantha,

    Thanks for your comment and for your suggestions.

    The lemon bars, brownies and zucchini bread are featured in my forthcoming cookbook; in terms of the pudding, you might want to check out my pumpkin custard and chocolate mousse recipes they are very pudding-like. I will add your request for ice cream to my list.

    Thanks,
    Elana

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