Roasted Salmon And Shiitake Mushrooms On Wild Rice Pilaf Recipes

SWEET & SPICY ROASTED SALMON WITH WILD RICE PILAF

Steps:

• Thaw salmon, if frozen. Preheat oven to 425 degrees F. Line a 15-by-10-inch baking pan with parchment paper. Place the salmon in the prepared pan. Whisk vinegar and honey in a small bowl; drizzle half of the mixture over the salmon. Sprinkle with salt and pepper.
• Roast the salmon until the thickest part flakes easily, about 15 minutes. Drizzle with the remaining vinegar mixture.
• Coat a 10-inch nonstick skillet with cooking spray; heat over medium heat. Add bell pepper and jalapeño; cook, stirring frequently, just until tender, 3 to 5 minutes. Remove from heat. Stir in scallion greens.
• Top 4 of the salmon fillets with the pepper mixture and parsley. Serve with pilaf. (Refrigerate the remaining salmon for another use, see Note.)

CRISPY ROASTED SHIITAKE MUSHROOMS

Steps:

• Preheat oven to 400 degrees.
• Place mushroom caps on a baking sheet, gill-side up. Drizzle with 2 tablespoons olive oil, turn mushrooms, and drizzle with remaining 2 tablespoons olive oil; season with salt and pepper and toss to coat.
• Transfer to oven and roast for 25 minutes. Turn mushrooms and continue to roast until larger mushrooms are crisp on the edges and smaller ones are crisp throughout, 10 to 15 minutes more. Season with more salt; serve warm or at room temperature.

WILD RICE AND SHIITAKE MUSHROOM PILAF

Steps:

• Heat the oil in a large oven proof skillet. Add the onion, celery, and carrots. Cook until just soft.
• Add the mushrooms, pecans, and rice. Cook for 5 minutes, stirring frequently.
• Add the broth, stir well, cover and place in a 350 degree oven for 50-60 minutes or until rice is tender.

WILD RICE WITH MUSHROOMS

Steps:

• Heat 2 tablespoons of the butter in a large saucepot over medium heat. Add the onion and saute until translucent, about 10 minutes. Add the rice and toast while stirring until it begins to smell nutty, about 1 minute. Add the chicken stock and bring to a boil, then reduce to a simmer, cover and cook on low until the water is absorbed, about 40 minutes.
• While the rice is cooking, heat the remaining 1 tablespoon butter along with the oil in a large skillet over medium-high heat. Add the button mushrooms, shiitake mushrooms and thyme and cook, stirring often until they begin to brown, about 10 minutes. Add the garlic, season with salt and pepper and cook until the garlic is fragrant, about 1 minute more.
• When the rice is cooked, fluff with a fork and gently fold in the mushrooms. Add to a serving bowl and sprinkle with the parsley before serving.

SALMON WITH GREENS AND SHIITAKE MUSHROOMS

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.

ROASTED SALMON AND SHIITAKE MUSHROOMS ON WILD RICE PILAF

Steps:

• Directions 1. Preheat oven to 425 degree F. 2. Bring 1-1/3 cups water to a boil with brown rice in a 3-quart saucepan. Lower heat and simmer rice, covered, until tender, about 20 minutes. Transfer rice to a bowl. Clean saucepan and add wild rice with enough water to cover by 3 inches. Boil rice, uncovered, until tender, about 40 minutes. Drain rice well and add to bowl, reserving saucepan. 3. While rice is cooking, rinse and pat dry salmon. Spread 4 tablespoons mustard evenly on tops of salmon and coat evenly with bread crumbs. Season with salt and pepper to taste. Arrange mushrooms in one layer on a large nonstick sheet pan and season with salt and pepper. Roast mushrooms in middle of oven, stirring occasionally, until barely tender, about 10 minutes. Remove pan from oven, moving mushrooms to one side, and arrange salmon on other side. Roast both until salmon is just cooked through and mushrooms are tender, 8 to 10 minutes. Transfer mushrooms to bowl with rice and keep salmon warm, loosely covered, on sheet pan. 4. Add contents of bowl to cleaned saucepan with cabbage, scallions, and 1/4 cup water. Heat rice mixture over moderate heat, stirring until hot, about 4 minutes. Transfer to a serving bowl, stir in juice and almonds, and salt and pepper to taste. 5. Mound pilaf on serving plates. Transfer salmon with a spatula, discarding skin, onto pilaf. Serve salmon with a dollop of mustard. Makes 4 servings.