The salmon, mushrooms and pomegranate are all superstars of healthy eating. The salmon is not only high in omega-3 fatty acids but also astaxanthin, a powerful antioxidant, and various vitamins such as vitamin A, D, and E. The pomegranate is rich in polyphenols and the richest source for ellagic acid shown to have antioxidant and anticancer properties.
Many of the edible mushrooms are high in the immune activator beta-glucan, many of them containing 2-4 g per 100 g of the raw mushrooms. In his excellent book Eat to Beat Disease; The New Science of How Your Body Can Heal Itself, Dr. William Li discusses edible mushrooms’ ability to activate the body’s immune defense. In addition to the beta-glucan, the oyster mushrooms (hiratake in Japanese) are a good source for all the B vitamins except for B12, vitamin D as well as potassium, containing 340 mg per 100 g.
The recipe with all the goodness of the superstar ingredients in one dish is a wonderful example that food can be medicine, and medicine can taste disguisedly delicious!
500 g Salmon fillet sliced into four equal portions.
300 g Mixed oyster mushrooms, shiitake, and shimeji. Feel free to replace with other types of mushrooms.
3 Garlic cloves, thinly sliced
1 Tbs Finely chopped parsley
1.5 dl White wine
1.5 dl Bone broth
1.5 dl Cream (10 % fat)
1.5 Tbs Freshly squeezed lemon juice
1.5 Tbs Extra virgin olive oil
Seeds of one fresh pomegranate
Salt and white pepper
1 tsp Finely chopped fresh dill
1. Heat the oven to 175 C degree. Chop off the stems of the shiitakes. Slice all the mushrooms into 2-3 mm thin slices
2. Lightly salt both sides of the salmon fillets. Place the fillets in an oven-proof plate. Bake in the oven for 15-20 minutes
3. While baking the salmon, prepare the mushroom sauce. In a frying pan, heat the olive oil on a medium temperature. Add the garlic and sauté until fragrant, for 2-3 minutes. Add the mushrooms and sauté for another 6-7 minutes, continuously stirring
4. When the mushrooms are soft, add the wine and the broth. Raise the temperature to medium-high to bring the liquid to boil. Boil the mixture until the liquid is reduced to about half for 7-8 minutes, stirrings occasionally
5. Reduce the heat to medium-low and add the cream. Cook for 5 more minutes until the liquid has thickened to a desired, sauce-like consistence. Turn off the stove. Add the lemon juice and the parsley. Season with salt and pepper
6. Serve the salmon on the plates. Drizzle the sauce and sprinkle fresh dill on top. Sprinkle pomegranate seeds around the salmon