Broiled Salmon with Asparagus & Shiitake Mushrooms

This dish is a lovely single sheet pan dinner ready in under 30 minutes. Genius! The flavorful sauce was wonderful with the shiitakes and asparagus. This recipe was adapted from Martha Stewart Living. Simple and elegant.

Yield: Serves 4

• 1/4 cup soy sauce (I used light soy sauce)
• 3 tablespoons fresh lemon juice, plus wedges for serving
• 3 tablespoons granulated sugar
• 2 teaspoons finely grated peeled fresh ginger (from a 1-inch piece)
• 1 bunch asparagus, trimmed and halved crosswise (about 1 to 1 1/2 pounds)
• 12 ounces shiitake mushrooms, stems removed, halved if large
• 3 tablespoons safflower or canola oil, plus more for drizzling
• coarse salt and freshly ground pepper
• 4 skinless wild salmon fillets (each about 5 ounces and 3/4 inch thick)
• rice, for serving, optional

1. Preheat broiler with rack 4 inches from heating element.
2. Stir together soy sauce, lemon juice, sugar, and ginger in a small bowl until sugar is dissolved.
3. On a rimmed baking sheet, toss asparagus and mushrooms with oil, season lightly with salt and pepper, and spread in an even layer. Broil 5 minutes. Add soy-sauce mixture, stir to coat, and broil 3 minutes more.
4. Add salmon, sprinkle with salt, and drizzle with oil and some sauce from pan. Broil 2 to 3 minutes more (for medium-rare). Serve, with lemon wedges, if desired.

One Year Ago:

• Mr. Brookcook’s Mother’s Day Dinner: Aji de Gallina
• Seared Pork Chops with Garlic Scape Chimichurri

Two Years Ago:

• Soba Noodles with Shiitake Mushrooms & Bok Choy
• Makhani Dal (Butter Dal), Mogul-Style

If you like this you may also like:

• Roasted Chicken with Potatoes, Arugula, & Garlic Yogurt

About Josette@thebrookcook

I live in Stony Brook, New York on Long Island. I love garlic and baking. My hobby (and love) is to try new recipes. My favorite recipe resources include The New York Times, Food and Wine, Bon Appetit, and Martha Stewart Living. Enjoy!

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