Every evening during Ramadan, Moroccans typically eat this soup to break their fast. Add to taste the salt, pepper, mint leaves, and cinnamon.
| Prep Time: | 10 mins |
| Cook Time: | 12 mins |
| Additional Time: | 30 mins |
| Total Time: | 52 mins |
| Servings: | 6 |
| Yield: | 6 servings |
Ingredients
- 2 cups dried shiitake mushrooms
- 1 cup oyster sauce
- 1 tablespoon sherry
- 2 pounds salmon fillets
Instructions
- Soak mushrooms in boiling water 20 minutes; remove stems. Put softened mushrooms, oyster sauce, and sherry into a bowl; stir. Let mixture sit for 10 to 20 minutes.
- Preheat oven to 400 degrees F (200 degrees C). Line a large baking dish with foil, then lightly grease it with olive oil or nonstick cooking spray.
- Place salmon fillets in prepared baking dish and pour mushroom mixture over the salmon.
- Bake in the preheated oven until fish flakes easily, about 10 to 12 minutes. If desired, at the end of the cooking time, broil the salmon to sear the coating, about 1 to 2 minutes.
Nutrition Facts
| Calories | 428 kcal |
| Carbohydrate | 38 g |
| Cholesterol | 89 mg |
| Dietary Fiber | 6 g |
| Protein | 35 g |
| Saturated Fat | 3 g |
| Sodium | 400 mg |
| Sugars | 1 g |
| Fat | 17 g |
| Unsaturated Fat | 0 g |
Reviews
The absolute best! No mistakes here, to the T!
First time I made it, followed the recipe and the result was just ok. Second time, I decreased the amount of the oyster sauce to 1 tbsp. Added sesame oil, soy sauce, teriyaki marinade, fish sauce and rice vinegar. Also lowered the oven temp to 300F and increased the time to 18 mins. Make sure the salmon is placed skin side down. It came out perfect.
I have always loved salmon with mushrooms and this recipe was super easy and tasted great! I would use more mushrooms next time and maybe some garlic.
The oyster sauce was so thick I couldn’t even pour it out of the bottle, and had to use more wine to thin it enough to even mix with the mushrooms. It ended up masking the flavor of both the salmon and the mushrooms. I won’t make this one again.
This was very easy and very interesting. I would not have thought to put salmon and mushrooms together, but it works well. My husband gave this a 5 and I gave it a 3 so the 4 star rating is an average. My reason for the 3 star is that the flavor is a little too intense. When I make this again I will dilute the oyster sauce, maybe with some stock, to soften the flavor.