Slow-Roasted Salmon With Mushroom-Leek Broth

By Sue Li

Updated Dec. 10, 2020

Slow-Roasted Salmon With Mushroom-Leek Broth
Christopher Testani for The New York Times. Food Stylist: Simon Andrews.
Total Time
35 minutes
Rating
4(929)
Comments
Read comments

This warming dish is inspired by Japanese ochazuke, a comforting bowl of rice with green tea poured on top. Traditionally, the meal may also be finished with grilled fish, sashimi or other toppings, but there is room for variation: You could swap out the hot tea for dashi, broth or other liquids. In this approach, the salmon is slow-roasted — which helps render some of the fat and keeps the fish meltingly tender — while a light shiitake mushroom and leek broth simmers. Divide cooked rice among bowls, spoon the salmon and vegetable broth on top, and finish with fresh ginger and a drizzle of sesame oil.

  • or to save this recipe.

  • Subscriber benefit: give recipes to anyone
    As a subscriber, you have 10 gift recipes to give each month. Anyone can view them - even nonsubscribers. Learn more.
    Subscribe

  • Print Options

Advertisement

Ingredients

Yield:4 to 6 servings
  • 1(1½-pound) piece skin-on or skinless salmon
  • 2tablespoons sesame oil, plus more for serving
  • Kosher salt
  • 2medium leeks, trimmed, white and light greens cut crosswise into 1-inch rounds (about 2 cups)
  • 8ounces fresh shiitake mushrooms, destemmed and sliced
  • 4cups chicken broth
  • 2cups cooked short-grain white rice
  • Fresh ginger, peeled and cut into very thin matchsticks, for serving
Ingredient Substitution Guide
Nutritional analysis per serving (6 servings)

599 calories; 22 grams fat; 5 grams saturated fat; 0 grams trans fat; 7 grams monounsaturated fat; 7 grams polyunsaturated fat; 64 grams carbohydrates; 1 gram dietary fiber; 5 grams sugars; 33 grams protein; 956 milligrams sodium

Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.

Powered by
Cooking Newsletter illustration

Opt out or contact us anytime. See our Privacy Policy.

Opt out or contact us anytime. See our Privacy Policy.

Preparation

  1. 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.

  2. 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.)

  3. 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.

  4. 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.

Ratings

4 out of 5
929 user ratings
Your rating

or to rate this recipe.

Have you cooked this?

or to mark this recipe as cooked.

Private Notes

Leave a Private Comment on this recipe and see it here.

Comments

Kristen B

Japanese food is seasonal and depends on simple fresh foods that complement one another bringing out the natural qualities of each ingredient. This is not a waste of flavor but a style based on a philosophy of nature and health. Doctoring it is fine if you need a western big mouth taste to your food, but is not necessary to enjoy the simplicity of the natural enhancements of the foods themselves in terms of texture, fragrance and flavor.

Joy P

I am grateful for the inspiration, but What a waste, for the only seasoning to be salt! So I added 2 tbsp sake, 1 tbsp mirin to the broth (waiting to see if it could use soy sauce also.) also I added equal amount of sliced cremini to the shiitake, and I only wish I had thought to include some parsnip or carrot at the beginning. It could definitely benefit also from a clove or two of minced garlic, and ginger in the broth as well

Jay

Start cooking mushrooms and leeks (followed by broth) 10 min before salmon into oven

Michelle

Yummy! I really enjoyed cooking this, myself like many others I couldn’t resist adding a little bit of my own spin on it, it’s definitely not needed. I couldn’t resist. I have to say the leaks are going to be my new favorite add-on to every meal! I had no idea how yummy they would be! I added a teaspoon of garam masala. I mean, when the heck am I ever gonna use this seasoning? Better use it now! I used tbsp: curry, garlic, and blackened my salmon! YUMMY

Jane P

Added 1/4 c Mirin. So delicious.

Esme

I’m surprised this doesn’t have a better rating, we really enjoyed it, however I did make adjustments based on great recommendations from others: Added 3 cloves minced garlic, A chunk of minced ginger, Half a carrot, Used rice vinegar to deglaze. All fresh/CSA ingredients. Will absolutely make again.

Private comments are only visible to you.

Recipe Tags

Advertisement

or to save this recipe.