Sockeye Salmon, Mushrooms

Well, this was quite good and very simple!

A couple of my favorite food ingredients

0.6 lb wild caught sockeye salmon.  (You can substitute some other variety)

about 5 ounces white button mushrooms, sliced thin

1 green onion, cut up

2 slices of lime or lemon

Freshly ground pepper

You can skin the salmon prior to cooking, but I didn’t bother as it pulls off readily after the cooking.  (you can probably save it and roast it to crispiness in a little oil in your oven, and then use it to make Japanese salmon skin hand rolls…. I didn’t.)

Heat up a skillet containing a little of one of the healthy oils (medium high), and start to cook your mushrooms, cooking until just translucent on both sides, and adding in some ground pepper as you go.

Push them to the side on the skillet and add your salmon.

Drizzle the juice from one slice of lime or lemon over the fish, letting some land on the mushrooms, too.  Add ground pepper.

Cook about 5-8 minutes per side, depending on fish thickness and personal done-ness preference.  I like my salmon rare but hot all the way through.  Move the mushrooms around periodically.

Flip back again and cook for about two more minutes, adding more lime / lemon juice to both the salmon and the mushrooms, and add the green onion.

Plate the fish and top with the mushrooms.  Serves one or two people, depending on your sides.

Fast and Easy Paleo Recipes

Many, but no where close to all, of my herbs and spices are now housed here.

Oh, and I ordered wall-hanging spice racks.  In my kitchen with minimal counter space, these are a wonderful addition!  No longer do I have to keep a row of herbs and spices on the backdrop of the range, where they can get splattered with grease and warmed a little more than recommended in storage.  Should have done this years ago!

The left rack:  Mostly spices one can find used in India, plus two bottles of hot sauce.  The right rack:  Spices commonly associated with Europe, Thailand, Mexico and Japan.


About goatsandgreens

The foodie me: Low/no gluten, low sugars, lots of ethnic variety of foods. Seafood, offal, veggies. Farmers' markets. Cooking from scratch, and largely local. The "future" me: I've now moved to my new home in rural western Massachusetts. I am raising chickens (for meat and for eggs) and planning for guinea fowl, Shetland sheep, and probably goats and/or alpaca. Possibly feeder pigs. Raising veggies and going solar.
This entry was posted in Cooking, Mushrooms, Seafood and tagged . Bookmark the permalink.

2 Responses to Sockeye Salmon, Mushrooms

  1. Hey you! I love how you served up the salmon stir fried with scallions and mushy’s – very nice! Secondly LOVE your spice rack and to see you have them divided by India and the rest of the world tells me you’re a person after my own heart! :))

    chow: Devaki @ weavethousandflavors

    • Grin about India and the rest of the world in my spice rack division…

      I’ve been absent a bit but am working on a few posts that should appear this weekend. 🙂

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