Slow-Roasted Salmon With Mushroom-Leek Broth

Name: Slow-Roasted Salmon With Mushroom-Leek Broth
Total time: 35 min
Ingredients: 1 (1 1/2-pound) piece skin-on or skinless salmon; 2 tablespoons sesame oil, plus more for serving; Kosher salt; 2 medium leeks, trimmed, white and light greens cut crosswise into 1-inch rounds (about 2 cups); 8 ounces fresh shiitake mushrooms, destemmed and sliced; 4 cups chicken broth; 2 cups cooked short-grain white rice; Fresh ginger, peeled and cut into very thin matchsticks, for serving

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Total: 35 minutes

Servings: 5

Cost: $5.14 /serving

Author : Sue Li

fall spring winter

Slow-Roasted Salmon With Mushroom-Leek Broth

Ingredients

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1 (1 1/2-pound) piece skin-on or skinless salmon2 tablespoons sesame oil, plus more for servingKosher salt2 medium leeks, trimmed, white and light greens cut crosswise into 1-inch rounds (about 2 cups)8 ounces fresh shiitake mushrooms, destemmed and sliced4 cups chicken broth2 cups cooked short-grain white riceFresh ginger, peeled and cut into very thin matchsticks, for serving

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Instructions

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Step 1

Heat oven to 325 degrees. Place salmon on a baking sheet. Drizzle salmon with 1 tablespoon sesame oil, sprinkle with salt and roast in the oven until cooked, 25 to 30 minutes. Remove salmon from the oven and let it rest another 5 minutes.

Step 2

While the salmon roasts, heat remaining 1 tablespoon sesame oil in a pot over medium. Add leeks and mushrooms, season with salt, and cook, stirring occasionally, until leeks and mushrooms are lightly golden on the edges, 8 to 10 minutes. (Don’t worry if the pan seems dry, the moisture that comes out of the mushrooms and leeks will help steam the vegetables and keep them from burning.)

Step 3

Add chicken broth and simmer until the broth is infused with mushroom flavor and leeks are tender, 20 to 25 minutes. Season with salt.

Step 4

To serve, divide rice among bowls. Scoop salmon by the spoonful onto the rice, and ladle vegetables and broth over salmon and rice. Top with ginger and a drizzle of sesame oil.

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