Teriyaki Salmon with Crimini Mushrooms & Bok Choy

I don't know about you, but I love easy & healthy recipes that can be served in a flash. One thing that often contributes to my ability to get dinner ready quickly, is my use of prepared sauces... in this case Teriyaki. Not only does it save time, but adds a ton of flavour to a meal that would otherwise be... pretty bland.

This salmon dinner uses fresh crimini mushrooms, which pair well with the tangy teriyaki sauce, crunchy bok choy, and salmon. Packed with vitamins & minerals, this one cup serving of crimini mushrooms is a good source of riboflavin, niacin, copper, panthothenic acid and selenium. Not to mention they are low calorie and have no fat... which is perfect for those who are still sticking to their new years weight management resolutions.

Teriyaki Salmon with Crimini Mushrooms & Bok Choy

Ingredients
1 tbsp toasted sesame seeds
1 small salmon fillet
1/4 cup + 1 tbsp teriyaki sauce
1 bunch of baby bok choy
1 cup sliced mushrooms
1 cup rice, cooked as per package instructions

Method
1. Toast sesame seeds. Heat non-stick pan on medium-high. Add sesame seeds to pan and toss 1-2 minutes until lightly toasted. Transfer to a bowl.
2. Preheat oven to 375C. Place salmon fillet in greased baking dish. Brush with 1 tbsp teriyaki sauce. Bake salmon 15-20 minutes.
3. Meanwhile, saute baby bok choy and mushrooms in a splash of olive oil and 1/4 cup teriyaki sauce. Prepare rice as per package instructions.
4. Serve salmon, mushrooms and baby bok choy over rice. Sprinkle with sesame seeds.

Makes 1 serving

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Do you have a favourite prepared sauce?

{photos by Brittany Stager}
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Fighting off the Winter Cold... with Soup!

Hello foodies! I should start this post by introducing myself as the new addition to the marketing department of Mushrooms Canada, Shannon. Brittany has taken me under her care and has been showing me the ins and outs of the fascinating world that is mushrooms. Although this is been a wild learning curve, I’m really loving my new position (because who doesn't love mushrooms?!).

The worst part, however, is starting a new position while sneezing and coughing at my desk. It seems like everyone around me is fighting off sore throats and sniffly noses, why couldn’t I be the anomaly? Rather than reaching for the tissue box for the ump-teenth time, I went searching for a hot soup that sounded not only delicious, but would fill me as well - (leaving me to rest on the couch with a good movie!)

Shitake Mushroom, Swiss Chard and Bean Soup from Bon Eats

All mushroom varieties contain folate, while most varieties are also a good source of riboflavin and niacin, which help boost your immune system. Mushrooms also provide the minerals copper, selenium, potassium and phosphorus - the essential minerals to help boost antioxidants! Including versatile and delicious mushrooms in your diet will have you feeling better in no time. Perfect for when you’re feeling at your worst!

The Real Mushroom Soup from Seven Spoons

Cream of Mushroom Soup from Mushrooms Canada

These soups are the perfect solution for feeling under the weather this time of year and seem to make flu season bearable. I look forward to blogging for Mushrooms Canada, and am even more excited to post while feeling myself. Until next time mushroom lovers...

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What are your favourite “I’m Sick" selections?

Remember, Make it with Mushrooms!
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Make it with Mushrooms: Easy Mushroom Pâté

As you may know, I had the opportunity to prepare this recipe this past weekend at the London Food & Wine Show. Needless to say it was a smashing success, and everyone in the audience loved, not only the simplicity of the recipe, but the burst of mushroom flavour.

My favourite way to serve this pâté is at room temperature with a little bit of goat cheese on the side... although brie would be nice as well.

Easy Mushroom Pâté

This thick mixture of finely chopped mushrooms cooked in butter with herbs is wonderful spread on thin plain or toasted baguette slices. For variety spread the toasts with chevre or cream cheese and top with pâté.

Ingredients
3 tbsp butter
1 medium onion, finely chopped
1 lb. fresh Mushrooms, finely chopped
2 large cloves garlic, minced
2 tbsp lite soya or tamari sauce
1/4 tsp ground black pepper
1/2 tsp dried thyme (optional)

Method
In large skillet melt butter over medium heat; sauté onion for 1-2 minutes just to soften. Add mushrooms sauté 4-5 minutes or until liquid is released; reduce heat to low and add garlic, soya sauce, pepper and thyme if using. Continue to cook, stirring often until thickened, about 5 minutes. Serve at room temperature to spread on thin baguette slices. Makes 2 cups.

Tip: Finely chop vegetables in food processor to save time. Use any mixture of mushrooms and it is also a good way to use up stems from mushroom caps other than Shiitake stems.

Nutritional Information:
Calories: 15, Sodium: 46 mg, Protein: 0.3 g, Fat: 1.1 g, Carbohydrates: 1.0 g, Dietary Fibre: 0.3 g

photos by Brittany Stager
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