Salmon with Enokitake and Eierspätzle

Salmon with Enokitake and Eierspätzle

Eierspätzle (egg noodles) are a traditional Swabian pasta specialty, very easy to make, tasty and filling. Generally, fresh pasta available on the market is as good as homemade, so I usually prefer to buy it as such, mainly because it saves me a great deal of time.

The most important ingredient of this dish, however, is the Enokitake mushroom (Flammulina velutipes),  a popular edible mushroom in Japan, which has numerous health benefits, and it is widely considered a “wonder mushroom.” Research shows that the mushroom helps to increase our immunity to fight allergies, viral infections and cancer:

According to Professor Chua Kaw Yan who is researching this mushroom, the stalk of the mushroom contains a large quantity of a protein which interacts with the cells in our immune system resulting in production of a number of cytokines that are responsible for the regulation of our immune functions.

The recipe is quick and easy to make – it requires less than 30 minutes of your time, including prep:

Pan Fried Salmon with Enokitake and Eierspätzle


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Serves 3
Prep time 5 minutes
Cook time 20 minutes
Total time
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25 minutes
Allergy Egg, Fish, Milk, Wheat
Meal type Main Dish
Misc Child Friendly, Serve Hot
By author Fusion Mom

Ingredients

  • 3 medium slices Salmon (fresh, not frozen)
  • 600g Enokitake mushrooms
  • 500g Eierspätzle (fresh, not dry)
  • 30g Butter
  • 1 bunch Fresh herbs (parsley, dill, basil) (finely chopped)
  • Small Lemon (halved)
  • 1 Medium Garlic clove (whole)

Directions

Step 1
Fry the Eierspätzle in 15g butter for three-four minutes, till golden brown.
Step 2
Season salmon with salt, and pepper. Coat a frying pan with butter, add garlic clove, lemon juice and half lemon, and sear the fish until crisp, about 3- 4 minutes on each side. Sprinkle finely chopped herbs shortly before done, for flavor.
Step 3
Stir fry the Enokitake mushrooms for 3-5 minutes, until golden.
Step 4
Plate the dish, and decorate as you please, with tomato for color, and fresh coriander.

Note

Regular consumption of Enokitake mushrooms may prevent, as well as cure, liver disease and gastroenteric ulcers (Ying et al, 1987; Yoshioka et al, 1973). 

Comments

  1. Having consumed my portion of this wonderful creation, and having begged for more, I can attest to the scrumdillyicious nature of the food. A pure delight for the palate, and not so heavy as to weigh one down. Salmon made in this way is fantastico – the mushrooms, a rare treat with obvious health pluses.

    A super fast, super healthy meal.

    Fused Husband.

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