Introduction

This Salmon, Shiitakes, and Peas recipe brings together fresh and earthy flavors in a cozy, nourishing bowl. Inspired by Japanese cuisine, this dish features tender pieces of salmon cooked in a rich, umami-infused broth with dried shiitake mushrooms, fresh English peas, and scallions. Including Japanese soba noodles, this meal is hearty yet light and entirely gluten-free.

Each ingredient contributes unique flavors and textures. Dried shiitake mushrooms add a depth of flavor, while English peas provide a natural sweetness, balancing the savory broth. The salmon’s tender flakes make each bite delightful, and the soba noodles offer a filling base. Whether you’re looking for a comforting meal on a weeknight or something special, this recipe brings warmth and satisfaction to every spoonful.

Ingredients List

Yield: 4 servings

For the Salmon, Shiitakes, and Peas in Savory Broth:

  • 1 ounce (about 10) dried shiitake mushrooms
  • 6 cups kombu stock, chicken stock, or vegetable stock
  • Soy sauce, to taste
  • 1 pound fresh English peas, shelled
  • 6 ounces Japanese soba noodles, cooked and tossed with 2 teaspoons sesame oil or canola oil
  • 12 to 16 ounces salmon fillet, skinless, trimmed of fat, cut into four equal pieces
  • 1 bunch scallions, thinly sliced (light and dark green parts kept separate)

Substitutions & Tips:

  • Use gluten-free tamari sauce instead of soy sauce for a gluten-free option.
  • Substitute with frozen peas if fresh English peas are unavailable.
  • Opt for buckwheat soba noodles if you need a gluten-free option—just check the label to ensure they’re 100% buckwheat.

Step-by-Step Instructions

1. Prepare the Shiitake Mushrooms and Broth

  • Soak the Mushrooms: Place the dried shiitake mushrooms in a large bowl and cover them with warm water. Let them soak for 20 to 30 minutes until they are soft and plump.
  • Reserve the Liquid: Drain the mushrooms, but keep the soaking liquid. Thinly slice the mushrooms and set them aside.
  • Start the Broth: Combine the stock of your choice (kombu, chicken, or vegetable) with the reserved mushroom soaking liquid in a medium saucepan. This adds a richer flavor to the broth.
  • Season with Soy Sauce: Add a dash of soy sauce (or tamari) to the broth for saltiness, tasting as you go to achieve the right balance.

2. Cook the Soba Noodles

  • Boil the Noodles: In a large pot, bring water to a boil. Add the soba noodles and cook until they are al dente, following package instructions.
  • Rinse and Toss: Drain the noodles and rinse them under cold water to stop the cooking process. Then, toss with sesame or canola oil to keep them from sticking and add a subtle flavor.

3. Season and Prepare the Salmon

  • Lightly Season: Sprinkle salt and pepper over the salmon fillet pieces.
  • Set Aside: Place them on a plate while you prepare the vegetables and assemble the broth.

Assembling the Dish

4. Add Peas and Mushrooms to the Broth

  • Add Mushrooms and Peas: Stir the sliced shiitake mushrooms and fresh peas into the simmering broth.
  • Cook Until Tender: Let them cook over medium heat for about 5 minutes or until the peas are tender and the mushrooms release their earthy flavor into the broth.

5. Poach the Salmon

  • Gently Add Salmon: Carefully place the seasoned salmon fillets into the broth.
  • Poach Until Done: Allow them to cook for about 5 minutes or until they are opaque in the center. Try not to overcook, as salmon can become tough if left too long.

6. Assemble the Final Dish

  • Divide the Noodles: Place the cooked soba noodles evenly into four serving bowls.
  • Ladle the Broth and Ingredients: Spoon the broth, peas, mushrooms, and salmon over the noodles, making sure each bowl has an equal amount.
  • Garnish with Scallions: Sprinkle the sliced scallion greens over each bowl for color and freshness.

Additional Tips and Variations

Cooking Tips

  • Poaching Technique: Keep the broth at a gentle simmer, rather than a rolling boil, to ensure the salmon remains tender.
  • Balance the Broth: Taste the broth as you add soy sauce to avoid over-salting.
  • Broth Variations: Add a splash of rice vinegar or a piece of kombu for an extra layer of flavor.

Recipe Variations

  • Spicy Version: For those who enjoy heat, add a few drops of chili oil or sprinkle with chili flakes.
  • Vegan Substitute: Replace the salmon with tofu and use vegetable stock for a vegan-friendly version.
  • More Greens: Add leafy greens like spinach or bok choy for added color, flavor, and nutrition.

Serving Suggestions

  • Serve with Sides: A small side of steamed edamame sprinkled with sea salt pairs well with this dish.
  • Complimentary Salad: Try a simple cucumber and avocado salad with sesame oil and rice vinegar for a refreshing contrast.

Storage & Reheating Instructions

  • Storage: For leftovers, store the broth and noodles separately in airtight containers and refrigerate for up to 2 days.
  • Reheating: To enjoy later, warm the broth over medium heat. Refresh the noodles by placing them in a colander and running hot water over them to reheat.

Nutrition Information

Per Serving (estimated):

  • Calories: 420
  • Protein: 30g
  • Carbohydrates: 45g
  • Dietary Fiber: 6g
  • Sugars: 3g
  • Fat: 12g
  • Saturated Fat: 2g
  • Sodium: 780mg

Health Benefits

  • Salmon: High in omega-3 fatty acids, beneficial for heart and brain health.
  • Shiitake Mushrooms: Rich in fiber, B vitamins, and antioxidants, supporting immunity.
  • Peas: Provide plant-based protein, vitamin C, and fiber.
  • Soba Noodles: A source of complex carbs for sustained energy.

Cost Estimation

  • Approximate Cost per Serving: $6.00
  • Budget Tip: Use frozen peas and buy shiitake mushrooms in bulk to reduce costs.

    Learn about the benefits of omega-3 fatty acids in salmon here

    We’d love to hear how your Salmon, Shiitakes, and Peas in Savory Broth turned out! Leave a comment with your thoughts or any creative variations you tried. Don’t forget to share this nourishing recipe with friends or family who enjoy salmon and Japanese flavors!