Salmon with Orange Mushrooms
By Emma
Certified Culinary Professional
•
Recipe tested & approved
Roast salmon steaks topped with a medley of sautéed oyster, shiitake, and button mushrooms infused with sun-dried tomatoes and orange zest. Thickened mushroom broth with cornstarch. Pan-seared salmon delivers crisp edges. Served over herb rice with pine nuts. No gluten, dairy, eggs, or nuts. A fresh citrus note sets off the earthiness of mixed mushrooms and savory tomato oil. Quick to prepare, cooking under 45 minutes total. Simple ingredients transformed by timing and technique.
Prep:
20 min
Cook:
30 min
Total:
50 min
Servings:
4
#salmon
#mushrooms
#healthy
#gluten-free
#quick meal
Salmon, mushrooms, orange zest. Hit heat. Mushrooms dark, edges crisp. Tomato oil stains pan red bits. Mushrooms earthy, citrus sharp. Fry, simmer, thicken. Cornstarch? Arrowroot instead. Slower but clean. Salmon thick steaks, skinless, firm. Oil slicks. Five minutes, flip, five more. Spice simple salt, pepper. Zest last. Pop of color, bite. Serve over herbed rice. Pine nuts toasted crackle. Crunch meets tender fish. Tangy sauce coats all. Rustic but bright, bold but subtle. Few ingredients tell a story. Quick timings mean home kitchen magic. No fuss. Focus on textures, temperature, contrast.
Ingredients
- 170 g oyster mushrooms sliced
- 200 g shiitake mushrooms stems discarded and sliced
- 180 g cremini mushrooms quartered
- 35 ml vegan butter or olive oil
- 50 ml sun-dried tomatoes in olive oil, drained and chopped
- 300 ml vegetable broth
- 20 ml arrowroot powder
- 20 ml cold water
- 700 g skinless salmon fillets cut into 4 portions
- 25 ml avocado oil
- Zest of 1 large orange
- Salt and black pepper
- Optional: fresh thyme sprigs
About the ingredients
Reduced mushroom weights to lighten earthiness. Oyster and cremini soften plus shiitake chew. Vegan butter swaps for dairy butter keeps no lactose. Vegetable broth replaces chicken stock for plant-based flexibility but trust savory depth. Arrowroot powder in place of cornstarch holds better sheen and gloss, slightly slower thickening but more translucent sauce. Sun-dried tomatoes cut back for balance. Oil choice shifted to heartier avocado oil for searing. Orange zest kept whole for brightness. Fresh herbs optional but thyme perfect with mushrooms and fish. Salt and pepper essential. No nuts in main recipe; pine nuts in rice optional homemade touch. Technique trumps added flavor bombs here.
Method
- Heat butter or oil in a wide skillet over high heat. Add mushrooms. Sauté until golden, about 7 minutes. Season with salt and pepper. Toss in sun-dried tomatoes. Cook another minute.
- Pour in vegetable broth. Bring to a brisk simmer. Let reduce for 4 minutes.
- Mix arrowroot powder with cold water until smooth. Stir into mushroom mixture. Continue simmering for 2 minutes until thickened. Remove from heat.
- In a separate pan, heat avocado oil on medium-high. Add salmon pieces. Sear 5 minutes per side. Season with salt and pepper midway. Sprinkle orange zest over salmon just before removing from pan.
- Plate salmon over cooked herb rice with toasted pine nuts. Spoon mushroom and tomato sauce over top. Garnish with thyme if desired.
Cooking tips
Start mushrooms high heat, no stirring fuss, allow crisp, color. Sun-dried tomatoes only last turnover to prevent overcooking. Broth in next; simmer not boil, just enough to concentrate flavors. Arrowroot slurry smooth, added off heat or gentle simmer to avoid lumps. Sauce thickens quick—watch carefully, stir often. Salmon heat medium-high, ensures crust without overdone center—timing flexible by thickness. Flip once only. Zest after cooking, heat can dull fresh oils. Serve immediately to keep textures distinct. Plate arrangement important to avoid sauce pooling soggy rice. Pine nuts toasted dry pan, not burnt, critical. Herbs sprinkled last minute. Overall timing: mushrooms first, then sauce, then salmon searing last for warm serving. Cleanup easier with fewer pans used efficiently.
Chef's notes
- 💡 Mushrooms need high heat. Start sizzling mushrooms without fuss, letting them brown. Don't stir too often. It helps crisp edges, develops flavor. To keep texture, use just enough oil. Optional thyme gives earthiness, but skip if not available. Best to treat mushrooms as base but not overpower.
- 💡 Sun-dried tomatoes are potent flavor. Only add them in the last minute of cooking. Avoid mushiness. Best to preserve texture for sauce. It's about balance. Combine with mushroom broth for depth. Adjust cooking time to get concentrated flavor but avoid boiling.
- 💡 Arrowroot powder works different than cornstarch. Mix it in cold water first, then stir into sauce. Quick thicken means constant stirring. It helps achieve a glossy finish. Use carefully, off heat to avoid lumps. Keep an eye on sauce, it thickens fast.
- 💡 Salmon treatment needs attention. Heat pan well before adding fillets. High heat sears skinless salmon right way. Five minutes each side preferred. But check for doneness. Thickness of salmon matters—time adjusts. Flip only once for best crust. Season it right during cooking.
- 💡 Use herb rice for serving warmth. Pine nuts add crunch but aren't mandatory. Toasting them in a dry pan enhances flavor. Don't burn. Proper food arrangement keeps sauce from pooling on rice. Presentation matters. Aim for vibrant colors, contrasting textures.
Common questions
How do I choose mushrooms?
Look for fresh oysters, shiitake, cremini. Leave behind dark or mushy ones. Dry spots indicate old mushrooms. Slicing properly enhances cooking. Freshness translates to flavor.
What if I can't find arrowroot?
Cornstarch can work, but texture changes. It thickens fast and not as glossy. Follow same mixing procedure though. Use cold water also, but keep stirring. Adjust amounts.
Can I use another fish?
Trout or halibut can replace salmon. Cooking time will adjust based on thickness. Light seasoning applies here too. They won't overpower mushroom flavor. Balance remains key.
What's best way to store leftovers?
Cool completely before refrigerating. Place in airtight containers. Consume within three days. Reheat gently to preserve texture. Too much heat will dry it out.
