Spiced Salmon with Shiitake Mushroom Relish
Elevate your dinner table with this Spiced Salmon with Shiitake Mushroom Relish, a vibrant fusion of smoky, earthy, and tangy flavors that's as stunning to serve as it is simple to prepare. Tender salmon fillets are coated in a bold blend of ground cumin, smoked paprika, and garlic powder, pan-seared to perfection, and then roasted to flaky goodness. The accompanying shiitake mushroom relish, infused with balsamic vinegar and soy sauce, adds a savory richness that complements the fish beautifully. With a garnish of fresh parsley and a squeeze of zesty lemon, this dish strikes the perfect balance of elegance and comfort. Ready in under 40 minutes, it's an ideal recipe for impressing guests or savoring a gourmet weeknight meal.
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Recipe Information
Ingredients
- 4 pieces Salmon fillets (skin-on, 6 oz each)
- 1 teaspoon Ground cumin
- 1 teaspoon Smoked paprika
- 0.5 teaspoon Garlic powder
- 1 teaspoon Salt
- 0.5 teaspoon Black pepper
- 2 tablespoons Olive oil
- 8 ounces Shiitake mushrooms (stemmed and sliced)
- 2 tablespoons Shallots (finely chopped)
- 2 cloves Garlic (minced)
- 1.5 tablespoons Balsamic vinegar
- 1 tablespoon Soy sauce
- 2 tablespoons Fresh parsley (chopped, for garnish)
- 4 pieces Lemon wedges (for serving)
Instructions
Preheat your oven to 400°F (200°C). Line a baking sheet with parchment paper or aluminum foil for easy cleanup.
Prepare the spice rub for the salmon by mixing ground cumin, smoked paprika, garlic powder, salt, and black pepper in a small bowl.
Pat the salmon fillets dry with paper towels and rub the spice mixture evenly onto the flesh side of each fillet.
Heat 1 tablespoon of olive oil in a large oven-safe skillet over medium-high heat. Place the salmon fillets skin-side down in the pan and sear for 2-3 minutes until the skin is crispy.
Transfer the skillet to the preheated oven and roast for 8-10 minutes, or until the salmon is cooked through and flakes easily with a fork.
While the salmon is roasting, prepare the shiitake mushroom relish. In another skillet, heat the remaining 1 tablespoon of olive oil over medium heat.
Add the sliced shiitake mushrooms and cook for 4-5 minutes until softened and browned. Stir occasionally to ensure even cooking.
Add the chopped shallots and minced garlic to the mushrooms. Cook for another 1-2 minutes until fragrant.
Deglaze the pan by adding the balsamic vinegar and soy sauce. Stir well to coat the mushrooms in the sauce. Let it simmer for 1 minute and then remove from heat.
To serve, spoon the shiitake mushroom relish over the roasted salmon fillets. Garnish with fresh parsley and serve with lemon wedges on the side.
Nutrition Facts
Calories |
655 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 45.6 g | 58% | |
| Saturated Fat | 7.5 g | 38% | |
| Polyunsaturated Fat | 2.7 g | ||
| Cholesterol | 73 mg | 24% | |
| Sodium | 3022 mg | 131% | |
| Total Carbohydrate | 32.9 g | 12% | |
| Dietary Fiber | 9.9 g | 35% | |
| Total Sugars | 12.9 g | ||
| Protein | 34.6 g | 69% | |
| Vitamin D | 22.3 mcg | 112% | |
| Calcium | 100 mg | 8% | |
| Iron | 4.9 mg | 27% | |
| Potassium | 1424 mg | 30% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
