For those that like to make everything in one pan (I do), this is a fast dish packed with nutrition. Maitake mushrooms are, nutritionally speaking one of the most impressive mushrooms. It has the holy trinity of nutrition: anti-cancer, anti-viral and immune system enhancing. Known as the “hen of the woods,” it grows in clusters that look like a hen’s tail. Shitake or oyster mushrooms are also excellent choices for this dish. This is a good meal to practice not measuring and poaching is a great way to simulate a stir fry dish but with water.
- Butter or olive oil
- 1 yellow onion
- 2 6 oz. wild salmon
- Sea salt
- 2-4 garlic cloves minced
- 1 cluster maitake mushrooms (If you can’t find these, you can order them dried
- or grow your own!)
- 1/2 bunch of kale chopped
- Mirin or Tamari sauce
Sauté onion in a pan with butter or olive oil until soft. Add just enough water to cover the bottom of the pan. Keep heat on medium and add salmon with a sprinkle of salt. Cook for 5-8 minutes per side, depending on thickness. Around minute 4 or 5, add mushrooms, garlic and kale. Once the salmon is cooked, season with Mirin or Tamari.
*I order wild salmon from Vital Choice because it tests very low in mercury, tastes amazing and you get a deal when you buy in bulk.