Herbmiso Salmon With Oyster Mushrooms Asparagus Recipes

THIS VEGGIE-PACKED SALMON DINNER COMES TOGETHER IN UNDER 30 MINUTES

Steps:

• Prep Sunday: Place salmon in an airtight container. Trim and wrap asparagus loosely. Cut mushrooms into bite-size pieces and thinly slice shallot; store together in an airtight container. Chop dill and garlic; store separately in a small airtight container. Zest and juice one-half of lemon. Add broth to lemon juice and zest and stir to combine. Slice remaining lemon half into rounds. Label and store everything in the refrigerator. When Ready to Eat: Select Sauté on the Instant Pot and adjust to High; heat oil. Add shallots and mushrooms to pot. Add a pinch of salt and cook, stirring frequently, until mushrooms are tender and beginning to brown, 4 minutes. Add garlic, stir and cook until fragrant, 45 seconds. Press Cancel. Add lemon juice-broth mixture to pot and stir, scraping up any browned bits at the bottom. Line a tall trivet (with at least 3⁄4-inch-tall legs) with foil, mist generously with cooking spray and poke a few holes in the foil. Season salmon with remaining salt and pepper and place them on trivet, skin side down. Place trivet with salmon in pot over mushrooms. Arrange asparagus on top of fish. Lock on lid, select Pressure and adjust to Less/Low pressure for 2 minutes. When cooking time is up, press Cancel. Let pressure come down naturally for 5 minutes and then quick-release remaining pressure. Carefully lift asparagus and trivet with salmon from pot. Transfer fish and asparagus to a serving platter. Whisk sour cream and one-half of the dill into mushroom mixture in pot. Sprinkle remaining dill over salmon and garnish with lemon slices. Spoon mushroom sauce over asparagus.

SALMON WITH SAUTéED MUSHROOMS, SHALLOTS AND FRESH HERBS

Steps:

• Preheat the oven to 300ºF. Cover a baking sheet with foil and lightly oil the foil. Place the salmon on top. Season with salt and pepper. Fill a roasting pan with boiling water and place it on the oven floor.
• Place the salmon in the oven and bake until the fish flakes and white bubbles of protein appear on the surface, 10 to 20 minutes, depending on the size of the fillets. Remove from the heat.
• Meanwhile, cook the mushrooms. Heat a large, heavy frying pan over medium-high heat and add 1 tablespoon of the olive oil. When the oil is hot (you can feel the heat when you hold your hand above the pan), add the mushrooms and cook, stirring or tossing in the pan, for a few minutes, until they begin to soften and sweat. Add the remaining oil, turn the heat to medium, and add the shallots, garlic, and herbs. Stir together, add 1/2 teaspoon salt and freshly ground pepper to taste, and cook, stirring often, for another 1 to 2 minutes, until the shallots and garlic have softened and the mixture is fragrant. Add the wine and cook, stirring often and scraping the bottom of the pan, until the wine has just about evaporated. Taste and adjust seasonings. Remove from the heat.
• Serve the salmon with a spoonful of mushrooms on top or on the side.

ONE PAN SALMON AND ASPARAGUS WITH GARLIC HERB BUTTER

Steps:

• Preheat oven to 450˚F with oven rack in top third of oven. Line a large rimmed baking sheet with parchment paper and trim paper so edges to fit the pan, otherwise it can char in the oven, especially when broiling.
• In a small bowl, mash together all flavored butter ingredients, mashing and stirring until lemon juice is incorporated into butter then set aside. It takes a couple minutes but it will come together.
• Place salmon filet skin-side-dow in the center of your baking pan. Rinse asparagus and break off fibrous ends by holding the base end and breaking it wherever it snaps. Arrange asparagus around salmon, drizzle asparagus lightly with olive oil. Roll asparagus to coat lightly in oil and sprinkle both asparagus and salmon with salt and pepper.
• Spoon and spread 3/4 of butter mixture over salmon. Dot asparagus with remaining herb butter. Scatter with slices of lemon and bake at 450˚F for 10-12 mins (smaller 1 1/2 lb thinner fillet will take 10 min and a larger 2 lb fillet will take 12 min), then turn the oven to Broil on High and broil 2-3 minutes to give the salmon a golden glow. Bake until salmon is flaky and cooked through.

SALMON WITH LEEK AND OYSTER-MUSHROOM STUFFING

Steps:

• Preheat the barbecue grill.
• Rub the inside of the salmon with the mustard. Set aside.
• Heat the butter in a large frying pan over medium-high heat. Add the oyster mushrooms, leeks and garlic, and saute about three to four minutes, or until the liquid from the mushrooms has evaporated. Season with salt and pepper.
• Let the mixture cool slightly and stuff the salmon with it.
• On a double layer of aluminum foil, spread the celery and parsley, and place the salmon on top. Cover the salmon with additional foil, creating a tentlike shape, and seal the foil tightly.
• Place the salmon on the grill and bake for 50 to 60 minutes.
• Remove the salmon from the grill and let stand, covered, for an additional 10 minutes. Serve in slices.

WILD SALMON, ASPARAGUS, AND SHIITAKES IN PARCHMENT

Steps:

• Preheat oven to 400 degrees with racks in upper and lower thirds. Cut four 12-by-17-inch pieces of parchment. Fold each in half crosswise to make a crease, then unfold and lay flat. Toss mushrooms, asparagus, and scallions with oil in a large bowl. Sprinkle with lemon zest and season with salt and pepper.
• Remove asparagus from mixture and divide evenly among parchment pieces, creating a bed of spears on 1 side of crease. Top each with 1 piece of fish, then with mushroom mixture. Drizzle each serving with 1 tablespoon water. To close, fold parchment pieces over each serving; make small overlapping pleats to seal the open sides and create 4 half-moon-shaped packets.
• Bake packets on 2 baking sheets 9 minutes. Carefully cut open packets with kitchen shears (steam will be released). Serve fish, asparagus, and mushrooms with lemon wedges for squeezing.

BROILED SALMON AND ASPARAGUS WITH HERBS

Steps:

• In a medium serving bowl, toss together the herbs, scallions, red-pepper flakes, lemon juice and 2 tablespoons of olive oil, and season to taste with salt and pepper. Season with more lemon or oil as needed until the leaves look glossy. Set aside.
• Heat the broiler with a rack 6 inches from the heat source.
• In a small bowl, mix the soy sauce and mustard until smooth. Add the asparagus to a large sheet pan, toss with the remaining 1 tablespoon of oil, then season well with salt and pepper. Move the asparagus to the sides, and place the salmon skin side down in the center. Season the salmon with salt and pepper, brush the tops and sides with the soy mixture, then toss the asparagus in the rest of the soy mixture. (Use a paper towel to wipe off excess soy on the sheet pan, as it will smoke.)
• Broil until the salmon is opaque with a deep brown crust, about 6 to 8 minutes for medium rare, and 8 to 10 minutes for medium, depending on the strength of your broiler and the thickness of the salmon. (Reduce cooking time by 1 to 2 minutes for thinner fillets.) If it looks like it's browning too quickly or smoking excessively, move to a lower rack to finish cooking. Top the salmon and asparagus with the herb salad or serve on the side with a final round of pepper.