Lemon Herb Crusted Salmon with Cinnamon Cap mushroom sauce

On weeknights with work, the kid’s shenanigans and generally running around in circles, I find myself tested for time. Yet the palette seems as demanding as a five year old child. Insatiable in its hunger for tasty foods. The body on the other hand is standing with the look of a strict headmaster, not letting any yummy goodness pass the nose, let alone the mouth. Thankfully there are some foods that appease the taste buds and are actually good for you. Baked salmon to the rescue!

Not only is it heart healthy, the essential fatty acids are needed to keep your brain cells firing with ideas and activity. These essential fatty acids can’t be made by our body and can be found in fatty fish like salmon. Salmon is stuffed with potassium, iron and vitamin D too! All that healthiness translates to buttery goodness that melt in your mouth. Hallelujah there is justice! Things that tastes good can be good for your body too! I like the fillets, second cut to the top loin. Thick but not too thick, this lets the marinades and flavors seep through the entire piece.

I got extra lucky this week. The mushroom lady at the farmer’s market had these beautiful Cinnamon cap mushrooms. I had no idea what they tasted like but they looked so gorgeous I had to give them a try! I decided to turn it into a sauce over pasta together with the salmon. It turned out crisp, earthy and nutty and super easy to make.

I had a tossed salad with this, so a 3 course meal in about 30 minutes!

Herb Lemon Crusted Salmon

Calories per serving 4 servings

Preparation time 5 minutes

Cooking time 12 minutes

1 pound Salmon

2 teaspoons Garlic powder

2 teaspoons Onion powder

1/2 teaspoon Paprika

2 teaspoons Dried tarragon

1 teaspoon Dried Oregano

1/4 cup Bread crumbs ( I used the Italian style but any would do)

2 teaspoons (one lemon) Lemon zest

1/4 teaspoon Lemon salt (optional)

1 tablespoons olive oil

2 tablespoons grated mozzarella cheese

Step by step cooking

1. Take all the ingredients (apart from the salmon and olive oil) in a bowl and give it a stir.
2. Season the salmon with salt and pepper and 1 tablespoon of olive oil.
3. Line a baking pan with aluminum foil and brush it with some oil or spray.
4. Place the seasoned salmon skin down on the pan.
5. Layer on the breadcrumb mix and press it onto the fish.
6. Bake at 400^oF / 200^oC for 12-15 minutes.

Press down the crumbs on the fish

Cinnamon Cap Mushroom Sauce

220 Calories per serving 4 servings

Preparation time 5 minutes

Cooking time 10 minutes

The caps and the stalks of these mushrooms can all be used. Wipe the mushrooms with a damp towel to clean. I tried to make them the day I buy them, if I can’t, I find putting them in a box and covering it tightly with cling wrap keeps them really fresh for about a week.

65 Calories per serving 4 servings

Preparation time 5 minutes

Cooking time 10 minutes

1/2 pound cinnamon cap mushrooms

1 tablespoon butter

1 shallot finely diced

3-4 cloves garlic smashed

2 tablespoon dry white wine (optional)

1/2 cup chicken/ vegetable broth

1/2 tablespoon flour

2 tablespoons chopped chives

1 tablespoon ricotta cheese

Step by step cooking

1. Melt half tablespoon butter, on medium heat saute the shallots and garlic.
2. Add salt, cover and let it sweat for 3-4 minutes. Meanwhile, roughly chop the mushrooms.
3. Once the shallots turn translucent and garlic turn slightly brown, toss in the chopped mushrooms. Cover and cook for 3-4 minutes.
4. Sprinkle on the chopped chives.

5. Once the mushrooms soften slightly add the white wine and turn the heat to high. Let the alcohol evaporate, flavor will remain adding a tinge of tartness. Sprinkle on the flour, mix and let it cook.

6. Pour on the broth and and let it boil and reduce to the consistency that you like.

7. Turn the heat off and add the ricotta cheese and give it a quick stir. Wa-la the sauce is done.

I chose to serve the sauce on a spinach and chives pasta.

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