Recipes Ingredients Seafood Recipes Salmon Recipes Sesame Salmon with Shiitake Mushrooms and Pea Shoots Be the first to rate & review! By Martha Stewart Test Kitchen Martha Stewart Test Kitchen The recipes developed by our test kitchen team have undergone a rigorous process of development and testing, ensuring that every element is optimal, from ingredient amounts to method and cooking time. This process includes triple-testing recipes to ensure they meet our high standards. The many stellar cooks and food editors who have been part of our team include Sarah Carey, Lucinda Scala Quinn, Jennifer Aaronson, Shira Bocar, Anna Kovel, Greg Lofts, Riley Wofford, Lauren Tyrell, and Lindsay Leopold. Editorial Guidelines Updated on June 12, 2017 Print Rate It Share Share Tweet Pin Email Prep Time: 10 mins Total Time: 25 mins Servings: 4 A combination of ginger, soy sauce, and sesame oil creates a flavor that's reminiscent of teriyaki sauce but more delicious and nuanced. Ingredients 2 tablespoons reduced-sodium soy sauce 1 tablespoon plus 1 teaspoon finely grated peeled fresh ginger 1 tablespoon plus 1 teaspoon fresh lemon juice 4 cups thinly sliced shiitake mushrooms (8 ounces) 4 boneless, skinless salmon fillets, preferably wild sockeye (5 ounces each; 1 inch thick) Coarse salt 2 teaspoons toasted-sesame oil 1 teaspoon black sesame seeds 1 ⅓ cups fresh pea shoots (2 ounces) Directions Preheat oven to 400 degrees. Cut out four 12-by-17-inch pieces of parchment; fold each in half crosswise to form a crease, then open. Combine soy sauce, ginger, and lemon juice, and toss with mushrooms. Divide evenly among 4 parchment pieces, arranging mixture on 1 side of each crease. Lay 1 salmon fillet on top of each pile. Season each with 1/8 teaspoon salt and the sesame oil. Fold parchment over ingredients; make overlapping pleats to seal. Bake on 2 baking sheets (2 packets per sheet) for 10 to 11 minutes for medium-rare or 12 minutes for medium. Unwrap; sprinkle with sesame seeds. Top with pea shoots. Rate it Print