½ C shiitake mushroom caps, rinsed and sliced (or substitute dried shiitake mushrooms)
2 Tbsp fresh ginger, minced (or 2 tsp ground)
¼ C scallions (green onions), rinsed and chopped
1 Tbsp lite soy sauce
1 Tbsp sesame oil (optional)
12 oz salmon fillet, cut into 4 portions (3 oz each)
Combine chicken broth, mushroom caps, ginger, scallions, soy sauce, and sesame oil (optional) in a large, shallow sauté pan. Bring to a boil over high heat, then lower heat and simmer for 2–3 minutes.
Add salmon fillets, and cover with a tight-fitting lid. Cook gently over low heat for 4–5 minutes or until the salmon flakes easily with a fork in the thickest part (to a minimum internal temperature of 145 °F).
Serve one piece of salmon with ¼ cup of broth.
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