Jump to Main ContentJump to Primary Navigation
Top

Sweet Soy Salmon with Mushrooms and Pea Shoot

salmon.jpg

The only challenger to Jamie Oliver’s world domination in the healthy fast-food stakes is the team behind Leon, which has built a mini-empire on the ethos that ‘food should taste good, and do you good’. Taken from their latest book, Leon Family And Friends, this quick and simple recipe uses a combination of punchy and umami-rich Asian ingredients to make a delicious dish crammed with health.

Kcal

320 per serving

Sat fat

4.1g per serving

Preparation time

15 minutes

Cooking time

8-10 minutes

Ingredients (serves 4)

  • 4 salmon steaks, about 125-150g each
  • 4 tbsps tamari soy sauce
  • 1-2 tsps wasabi paste, to taste
  • 2 tsps sugar
  • 4 tsps rice vinegar
  • 1 tsp and 1 tbsp olive oil
  • 2cm piece of fresh ginger, peeled and finely slivered
  • 4 spring onions, trimmed and sliced on the diagonal
  • 3 cloves of garlic, chopped
  • 100g fresh shiitake and/or girolle mushrooms, trimmed and sliced
  • Pinch of dried chilli (optional)
  • Squeeze of lemon juice
  • 50g pea shoots
  • Salt and ground black pepper

Method

Step 1: Heat the oven to 200°C/400°F/gas mark 6.

Step 2: Put the salmon in a roasting tray. Mix the tamari, wasabi, sugar, vinegar and the teaspoon of olive oil in a bowl, and pour over the fish.

Step 3: Divide up the slivers of ginger and half of the sliced spring onions into four little piles, and sprinkle evenly over each piece of salmon. Season with a pinch of pepper and roast for about eight minutes, or until the salmon is just cooked through.

Step 4: While the salmon is in the oven, heat the tablespoon of oil in a frying pan over a medium hob. When it’s hot, add the chopped garlic and cook until it’s soft but not browned. Now add the mushrooms and cook for a few minutes, making sure all the water evaporates, otherwise they’ll be soggy. Add the chilli (if you’re using it), a squeeze of lemon juice and the rest of the spring onions. Continue cooking for a few minutes. Remove from the heat and season to taste.

Step 5: Remove the salmon from the oven. Top with the mushroom mixture and a scattering of the pea shoots.

From Leon Family And Friends by Kay Plunkett-Hogge and John Vincent (£24, Octopus)

Related

ceviche-wahaca.jpg

Recipe: Salmon and Avocado Ceviche

plum-hero.jpg

Chicken with Plums and Soy

quinoa.jpg

7 Day Vegetarian Menu Plan For Two

Comments

Latest...

Bright, beautiful and bold Easter cake inspiration

Stylish bake ideas to nick and claim as your own

by Amy Swales
24 Mar 2017

10 cocktail recipes inspired by iconic women authors

Intoxicating recipes and feminist literary history: a winning combination.

by Moya Crockett
22 Mar 2017

This London restaurant has launched an ice cream breakfast menu

Our childhood dreams have come true.

by Hayley Spencer
21 Mar 2017

Forget chocolate: this Easter, it's all about the cheese egg

Why has no one thought of this before?

by Hayley Spencer
21 Mar 2017

These salad cakes are the most beautiful way to eat your greens

And pinks, and purples...

by Moya Crockett
16 Mar 2017

An insider's guide to the London bars you might not know about

Bartenders reveal your new favourite drinking dens

by Amy Swales
15 Mar 2017

Gin fans, get ready: the UK's first ever gin cruise is coming

All aboard

by Sarah Biddlecombe
15 Mar 2017

Viral cooking hack shows entirely new way to cook pasta

Pasta purists, look away now...

13 Mar 2017

Chocolate hummus exists, and we don’t know how to feel

Calling all foodies

by Kayleigh Dray
08 Mar 2017

Science says drinking this beverage will help you concentrate

Any excuse

08 Mar 2017