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Roasted Salmon with Shiitake Mushrooms, Coriander and Ginger
Scott Pickett's roasted salmon over shiitake mushrooms, ginger and coriander.
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About this recipe
Scott Pickett's roasted salmon over a tangle of shiitake mushrooms scented with grated ginger, sliced garlic, fresh coriander and a glug of rice wine. Finished with butter and a squeeze of lemon. The fish glides off the skin. A weeknight dinner with restaurant bones.
The overnight-uncovered fridge dry is the chef step worth importing into home cooking. Sitting the pin-boned, skin-on salmon fillet on a rack in the fridge for at least eight hours dries out the surface of the skin and lets it crisp properly in the pan; salmon with a wet skin will steam and tear instead of crackling.
Baking paper in a heavy cast-iron pan protects the skin from sticking. Start gentle, medium heat, skin-side down, for the bulk of the cook (around eight minutes for a 200g fillet). The flesh changes colour from the bottom up; pull it from the pan when the top centimetre is still slightly translucent.
The mushrooms cook in the same pan after the fish: butter, garlic, ginger, shiitake sliced thick, rice wine and soy to deglaze. Coriander leaves and a squeeze of lemon at the end. Steamed jasmine rice alongside; a glass of cold Riesling. The kind of dinner that justifies buying a whole fillet for two.
Ingredients
- Salmon portions per person
- 250 Shiitake or any wild mushrooms
- 1 Coriander
- Knob ginger, 2 garlic
- 1 Lemon
- 1 Shallot
- 50 grams Butter
- 1 tbsp Rice wine
- 1 tbsp Soy
- 40 mls Olive oil
Method
1. Ask your fishmonger to pin bone, fillet and leave skin on
2. Leave Salmon in fridge overnight uncovered to dry out slightly
3. Place baking paper in bottom of heavy base pan and turn on to a gentle medium heat
4. Drizzle Olive Oil on paper
5. Season fish both sides and the place in pan, skin side down.
6. Allow salmon to cook gently for approx. 8-10mins. When cooked half way through, turn over for 30 secs and rest
7. While salmon is cooking, slice the mushrooms, finely slice shallots and roughly chop the coriander, leaving a few leaves aside for garnish.
8. Once Salmon is cooked, turn off heat and leave in pan to rest for 1-2mins and then remove from pan, remove paper, and turn heat back on
9. Add butter and a good glug of olive oil, and heat it to foaming stage.
10. Add mushrooms and saute for 30-60 secs
11. Add shallot and cook until soft
12. Microplane or grate ginger finely straight into pan (you can use dry ginfer, if you don’t have fresh, but use a ¼ of the quantity
13. Add a bit more butter and/or Olive oil if required
14. Once sizzling again add coriander, 1tbsp light soy, and 1tbsp rice wine vinegar
15. Add squeeze of lemon juice, there is no need to season, as we have added the soy.
16. To plate, place salmon on serving plates skin side up and spoon mushroom mixture and juices over the top. Garnish with coriander
17. Serve with sautéed boy choy or spinach, a rocket salad or Coleslaw.
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