foodie confession: i hate seafood with a pretty intense passion. i make a small exception for shrimp (but i am very picky about the size and texture of a given shrimp) and in the past few years, for salmon, but other than that, i don’t go under the sea, ever. no lobster. no clams. oysters? gross. i’ll take my dinner without slurping down a slimy shell-filler, thank you very much. i have no interest in figuring out flounder, or appreciating escargot. it’s just not my thing. i hate the smell of fish; i gag when i walk down the street in chinatown. but in an effort to be more adventurous (remember my strawberry disaster in paris?), i’ve recently introduced salmon into my eating arsenal. i like it extremely well done (again, i don’t like slimy foods), and pretty much smothered in flavor so i can’t taste the fishiness.
lucky for me, this recipe checks all of those boxes. by wrapping the salmon in parchment paper, you ensure that, while it doesn’t dry out, it cooks out all the slime. plus, it seals in the flavor. by topping it with the orgasmic combination that is sesame oil, soy sauce and grated ginger, you ensure that all the fishiness goes out the window, and by laying it on a bed of mushrooms, you get, well…shrooms. but who doesn’t love shrooms? especially when they’ve cooked down and are also smothered in sesame soy? color me happy, there’s a sofa in here for two!
this dinner was super easy to make, and it comes courtesy of miss martha stewart (duh). the queen has cometh down from her throne to share with us a salmon dish that makes even fish-haters salivate in excitement. martha’s recipe uses pea shoots and shiitake mushrooms, but i’m a cheapskate and had neither on hand, so i swapped arugula in place of the pea shoots and regular brown button and sliced portobello mushrooms in place of the shiitakes. i also may have added extra soy sauce and oil, but that’s because, as i said, i like my salmon positively drenched in flavor.
note: i generally cook for one or two – one serving for dinner, one for leftovers. someday, i hope i have a boyfriend or a husband and a cat and a family and a big kitchen with a giant island. then i can use the actual measurements and cook for a family of four. but right now, it’s just me and penny, and penny doesn’t like salmon (a gal after my own non-seafood heart, that feline is!). i also, as i said, like extra sauce – so my measurements are different than martha’s. but this is the sort of recipe where you can totally improvise, so just keep adding till your sauce tastes good. got too much sauce? girl, that’s what tupperware is for!
- 1 tbsp soy sauce (my fave brand is kikkoman)
- 1 tbsp finely grated peeled fresh ginger
- 1 tbsp fresh lemon juice
- 2 cups thinly sliced mushrooms (i used brown button and portobello)
- 1 large or 2 small boneless, skinless salmon fillets, preferably wild sockeye
- Coarse salt
- 2 teaspoons toasted-sesame oil
- 1 teaspoon sesame seeds
- 1 cup arugula, loosely packed
to make, preheat your oven to 400 degrees. prepare your parchment paper by cutting a piece large enough to hold your salmon and then some, and folding it down the middle to create a crease. open it back up. essentially, what you’re doing is creating a little envelope/pocket sort of thing to keep your salmon in while it cooks.
next, mix the soy sauce, ginger, lemon juice, and just a splash of sesame oil in a medium sized bowl, and toss with the sliced mushrooms. lay the mushrooms out on the parchment – you’re making a little bed for the salmon to lay on. now, place your salmon atop the mushrooms and season with salt and pepper. drizzle with your remaining sesame oil (and feel free to add more if you feel so inclined).
tuck or gather the parchment paper so that your salmon fillet(s) are wrapped up. you want to keep the heat and flavors in that baby, so wrap it up tight.
bake for about 15-20 minutes (depending on the thickness of your salmon fillets). remove, and season immediately with sesame seeds and top with arugula. i served mine with white rice and steamed broccoli, and it was DELISH.