Roasted Salmon with Shiitake, Leek and Arugula Salad

This weekend I took my bi-monthly/monthly drive to stock up on meat and seafood.  We buy our meat from local farmer, Darryl Duink of Duink Farms in Hamburg NY, and our seafood at Exclusively Alaskan Goods in Eden, NY.  I am always so happy to see the friendly faces at both locations and catch-up on the happenings with the owners.  It is also a beautiful drive along some of the backroads of the Southtowns.

Exclusively Alaskan Good is a shop in Eden NY with a wonderful family connection between Eden and Shirleyville AK.  This weekend I picked up some Sockeye Salmon and Cod as I looked forward to making a simple and delicious salmon dish.  This is one that is ready so fast and looks so pretty you’ll think you’ve just been waited on at a restaurant when you are the one that prepared it!  By the way, Dann & I have fallen in love with leeks this winter.  We even have seedlings growing in our basement.  Ah…the power of the leek….  Enjoy!

Roasted Salmon with shiitake, leek and arugula salad, From Cooking Light Jan/Feb 2009

½ lb shiitake mushrooms, stemmed and sliced ¼ inch thick

1 medium leek, white and light green parts only, halved lengthwise, rinsed well and sliced 1/8 inch think

Now that you have the hard part done….

You will also need

3 Tbs extra-virgin olive oil

Salt/Pepper to taste

1 medium lemon

4 6-8 ounce slices skinless salmon fillets, or 1 ½ to 2lb fillet of salmon

3 lightly packed cups of baby arugula

Position a rack in the center of the oven and heat to 450.  Line a large rimmed baking sheet with parchment.

In a medium bowl toss the mushrooms, leek, oil, ½ tsp salt and ¼ tsp pepper.  Finely grate the lemon zest in a small bowl, mix the zest with 1tsp salt and ¼ tsp pepper.

Arrange the salon on the baking sheet, rub the lemon zest mixture on the tops and sides of the fillets and scatter the mushrooms and leeks around the fish in a single layer.

Roast until the vegetables are tender and the fish is opaque in the center, 10 – 15 minutes.  If the fish finishes cooking before the vegetables transfer it to a plate and continue to roast the vegetables until tender (3-5 minutes more)

Combine the arugula and roasted vegetables in a large bowl.  Squeeze about 1 Tbsp juice from the lemon onto the vegetables and toss to combine.  Season to taste with salt, pepper and more lemon juice.  Divide the mixture among four serving plates, top each salad with a piece of the fish and serve.