Now this recipe we took from Martha Stewart Living and
adjusted, but it is so delicious I felt I had to pass it along. Credit given
where it is due. If you don’t have enough of each of the ingredients, don’t
worry. We never have enough mushrooms, but it still tastes great. This is a
wonderful dish for a fancy evening.
Mix together:
2 T. low sodium soy sauce
2 tsp. finely grated fresh ginger
1 T. and 1 tsp. fresh lemon juice
Toss with 4 cups thinly sliced (stems removed) Shitake
mushrooms (about ½ to ¾ lb before stemming).
Cut a sheet of parchment paper that is over twice the
length of your salmon filet. Fold in half and place on deep cookie sheet. This
will be for your eventual package.
Place mushrooms on one half of the parchment paper, and top
with your salmon filet (full size), skin side up. Sprinkle with vegetable oil.
You may add snow peas as well, should you wish. Place thermometer in thick end
of the filet, and fold parchment paper over filet. Fold over all the open sides
so that it is a fairly secure package, minus where the thermometer is. Bake at
400° until internal temperature is 120° F. Unwrap fish, and remove skin. You
may garnish with black sesame seeds.
