Salmon with Shitake Mushrooms

I am leaving the original recipe below and then adding my changes. I took this recipe so far from where it was going, I am embarrassed to use it. What happened was that I bought the shitake mushrooms and the salmon plus some smaller mushrooms for another dish. As I was about to make this, I realized I could use the other mushrooms here and stuff the shitake mushrooms. That was just the beginning.

I decided that I did not want greens but would rather have a large salad with the salmon. Out went the greens. Now, I still have salmon but different mushrooms and no greens. I am glad Nigella is away over the ocean.

In all fairness, I plan to make this recipe, as directed, in the future. I think Nigella is a fantastic cook and I love her recipes.

This is for I Heart Cooking Clubs. Join in the fun.

From the book Nigella Bites by Nigella Lawson

Ingredients

Method:

1. Cook the salmon fillets — preferably in a good nonstick pan or on a griddle — over medium-high heat until just cooked through, and remove them to warmed plates while you get on with or finish the vegetables (you can start them off as the salmon cooks).

2. In a heavy-based pan, cooking for only two minutes. Cover the pan and cook for about 5 minutes,

3. Pile the mushrooms on the plates with the salmon, add pepper to taste, and eat.

What I did:

I baked the salmon in a little sesame oil and soy sauce. It cooked for thirty minutes.

In the meantime, I browned mushrooms and onions, for this and my stuffed shitake recipe, in a skillet.

I then piled the mushrooms on the pieces of salmon and drizzled some more soy sauce on top of the dish.

It was very good but I like salmon with nuts better.