Fish Tacos

Well, after experimenting with different ways to use Open Blue’s Cobia (aka Black Kingfish), I decided to create a new fish taco recipe. After spending 10 days in Mexico with my family, I really felt like I had tasted ample local flavor, in order to attempt to create something that my family would be proud of… and the verdict was… “This is, by far, the best fish tacos I have EVER had”, a direct quote from my foodie (a try food snob) 16-year-old son! Wahoo!!! It truly warmed my heart. Well, so here it goes:

Cobia Fish Marinade*:

  • 1/4 cup olive oil
  • 1 1/2 teaspoons ancho chile powder
  • 1/2 teaspoon ground cumin
  • 1/4 cup lightly packed fresh cilantro leaves, chopped, plus more for garnish
  • 1 pound of Cobia (black kingfish) cut into 4 pieces
  • Salt
  • 2 limes cut into quarters

Pickled Onions:

  • 1/2 red onion, thinly sliced
  • About 1 1/2 cups red wine vinegar

Tacos shells:

  • 8 fresh corn tortillas (We love the brand Mariposa)
  • 2 cups of canola oil

Avocado Crema:

  • 2 avocados
  • ½ Tsp salt
  • ¼ cup cilantro leaves
  • ½ cup sour cream

Pico De Gallo:

  • 1 ⅓ cup of chopped tomatoes
  • 1 chopped green chili
  • juice of ½ lime
  • ¼ Tsp salt
  • 1 tbsp chopped cilantro
  • 2 tbsp chopped red onion
  • 2 tbsp seeded and minced jalapeño (optional)

Bean and Corn Salsa:

  • 1 cup of sweet corn (organic canned)
  • 1 cup black beans (organic)
  • juice of ½ lime
  • 1 tbsp cilantro
  • ¼ Tsp salt

Preparation:

Marinate the Onion: Put the onion in a small bowl and pour in enough red wine vinegar to cover well. Set aside for at least 30 minutes or up to several weeks.

Marinate the Fish: Pour the olive oil into a small bowl and add the ancho chile powder, cumin, and chopped cilantro. Mix well. Place the fish in a plastic bag and pour the marinade over it, making sure to massage and coat the fish well on all sides. Allow marinating for at least 20 minutes. I marinated mine for 2 hours.

Avocado Crema: In a food processor, add the avocados, salt, and cilantro. Puree until smooth. Remove from food processor and stir in the sour cream.

Pico De Gallo/Salsa:  For both the Pico De Gallo and the Bean salsa. Mix all of the ingredients together. (I kept them separated).

Cook the Fish: Heat a nonstick sauté pan over medium-high heat. Remove the fish from the marinade and place in the hot pan (there is no need to add more oil). Season the fish with salt. Cook the fish for 4 minutes undisturbed, then turn over, and cook for another 2 minutes or until cooked through and opaque. Remove the pan from the heat and flake the fish into the pan with a fork, making sure to mix in all the marinade that has stuck to the bottom of the pan. Check for seasoning and add more salt if necessary. Set aside.

corn-tacosMake the Tortillas Tacos Shells: In a large deep pot, add the oil and cook on medium-high. One by one, place the corn tortillas into the oil, flip over after 10 seconds and make sure both sides start to puff up and brown, crease the middle and bend the tortillas in half, and submerge them until they are crisp. Place them on a paper towel lined plate. Repeat with the remaining tortillas.

Assemble and Serve: To assemble the tacos, place a heaping spoonful of the marinated flaked fish onto the center of a tortilla, add a squeeze of lime. Top with the both the Pico del Gallo and the bean salsa, and marinated onions. Serve with a dollop of avocado crema and cilantro.

*Inspiration from a fish taco marinade I found on Epicurious – made some modifications to the ingredients – the rest of the ingredients are my creation.

Seared Tuna with Wasabi Crème Fraîche and Ginger Soy reduction

seared Tuna with Creme fraische
I cherish every minute I get to spend with my 17-year-old son, especially in the kitchen. He is so brutally honest when it comes to critiquing my food that it has made me a better cook. (He actually could be an amazing professional food critic). I have to credit him with this creation, I was just the executor! Searing the tuna took about 6 minutes, but the prep for the sauces was a little more labor intensive. Be sure to let the fish sit out at room temperature for about an hour, as you will only be searing the outside of the fish, inside will remain rare, and you don’t want the inside of the fish to be cold.

Ingredients for Soy Reduction:

  • 2 tbsp soy sauce
  • 2 tbsp sugar
  • 4 tbsp of rice wine vinegar
  • 2 tsp chopped garlic
  • 2 tsp chopped ginger

Ingredients for Wasabi Crème Fraîche:

  • 1 cup Crème Fraîche
  • 1/4 cup sour cream
  • 3 tsp wasabi paste (use less if you do not want it too spicy)
  • salt to taste

Ingredients for Tuna:

  • 2 tbsp of toasted sesame oil
  • 1 tbsp of chopped garlic
  • 1 tbsp of pureed ginger
  • 4 – 6 oz pieces of Tuna
  • salt

Directions for Soy Reduction:

Combine all ingredients in a small saucepan, medium heat, cook down until sauce reduces it becomes thick and syrupy. Prior to pouring, strain through a sieve to remove the chunks of garlic and ginger. Pour over seared tuna.

Directions for Crème Fraîche:

Stir the Crème Fraîche together with the sour cream and salt. Add in the wasabi, one teaspoon at a time, until you’ve reached your desired potency. Spoon onto each plate. Place tuna on top of the wasabi cream.

Directions for Tuna:

Using an iron skillet, heat the oil, garlic, and ginger on medium heat. Saute until garlic is cooked, but not browned. Remove garlic and ginger with a slotted spoon, leaving any remaining oil in the pan. Increase the heat to high and add the tuna, searing each side. Once you all sides are browned, remove the fish and place onto the wasabi cream, then drizzle the soy reduction, and garnish with cooked garlic and ginger. Serves 4 people. Paired nicely with sushi rice.

Fried Trout with Brown Sage Butter and Capers

Fried Trout

This is probably not the lightest dish! But the infamous “they” said that fish has a high water content and when you fry it in oil, the fish itself does not absorb the oil, so if you put that delicious crispy skin aside, you can actually still have a healthy meal. ;-). Trout is a great local fish that we find often at the markets in Colorado. The trout is brought in fresh, and you can sure taste the difference!
This was another inspiration from my favorite guide – “The Flavor Bible“, pairing the fresh trout with butter, sage, capers and lemon. It’s actually super fast and easy to cook!

Ingredients:

  • 1 cup organic canola oil
  • 3 whole trout
  • 1/2 cup flour for dredging
  • 6 tbsp butter
  • 20 sprigs of fresh sage
  • 3 tbsp of capers
  • rock salt
  • 2 tbsp fresh chopped Italian parsley
  • lemon as needed

Directions:

Sprinkle rock salt on the inside and outside of the fish. In a large deep skillet, add the oil to medium-high heat. Pat the capers dry and add to the oil.  Once the capers pop, you can remove them with a sieve and place onto a paper towel to drain some of the oil. Dredge the fish in the flour, then place the fish into the oil. Cook for 3-5 minutes on each side, depending on the thickness. Meanwhile, in a small saucepan add the butter to medium high heat. Once hot and bubbling, add in the sage leaves. Cook until sage becomes crispy and the butter turns brown. Make sure not to burn the butter. Remove the fish and place onto a platter. Pour the sage butter onto fish and sprinkle with the parsley. Serve with lemon wedges. This served 5 hungry adults. Also served with the side dish of Haricot Vert (with Almonds and Parmesan).

Mare Chiaro – “Clear Sea” Salad – Arugula, Tuna and bean salad

arugula-bean-saladLast year, while dining at one of our favorite Italian restaurants in Boulder, Pizzeria Locale, we ordered their Mare Chiaro (“Clear Sea”) salad. But unfortunately, it is no longer on the menu, so I surprised my family, and tried to recreate it at home. This salad is a great combination of bitter, sweet and salty. I purchase this incredibly authentic Italian jarred Tuna, which is the belly cut of tuna in oil giving it a rich tuna flavor with a little added salt. The dressing is one that I have made for my arugula bean crostini. I used the Eden organic brand cannellini beans (white kidney beans) as they pack them in bisphenol-A (BPA) free can linings.

Ingredients:

Dressing:

  • 2 tbsp fresh lemon juice
  • 1 tsp of sugar
  • 4 tbsp extra-virgin olive oil (EVOO)
  • salt and pepper to taste

Salad:

  • 4 cups baby arugula
  • 1 can of organic Cannellini Beans (or white kidney beans)
  • 1 jar of Tuna Ventresca
  • ½ cup sliced Parmesan Cheese
  • salt and pepper to taste

For the dressing, mix the lemon juice, sugar, salt and pepper into a mixing bowl, stirring so the sugar dissolves. Then Slowly whisk in the olive oil, ensuring it doesn’t separate. Split the dressing in half.  Add in arugula to one large bowl lightly toss. Add the beans, tuna and parmesan into the second bowl of dressing and toss. Add some salt and pepper to the bean and tuna mixture. Place a bunch of arugula on to each plate, then add 2 heaping tablespoons of the tuna and bean mixture. For decoration you can also add one slice of the parmesan on top of the tuna mixture.

(Cobia) Fish Tacos

fish-tacos-home1
pico-de-gallo bean-corn-salsa avocado-crema2

Well, after experimenting with different ways to use Open Blue’s Cobia (aka Black Kingfish), I decided to create a new fish taco recipe. After spending 10 days in Mexico with my family, I really felt like I had tasted ample local flavor, in order to attempt to create something that my family would be proud of… and the verdict was… “This is, by far, the best fish tacos I have EVER had”, a direct quote from my foodie (a try food snob) 16 year old son! Wahoo!!! It truly warmed my heart. Well, so here is goes:

Cobia Marinade*:

  • 1/4 cup olive oil
  • 1 1/2 teaspoons ancho chile powder
  • 1/2 teaspoon ground cumin
  • 1/4 cup lightly packed fresh cilantro leaves, chopped, plus more for garnish
  • 1 pound of Cobia (black kingfish) cut into 4 pieces
  • Salt
  • 2 limes cut into quarters

Pickled Onions:

  • 1/2 red onion, thinly sliced
  • About 1 1/2 cups red wine vinegar

Tacos shells:

  • 8 fresh corn tortillas (We love the brand Mariposa)
  • 2 cups of canola oil

Avocado Crema:

  • 2 avocados
  • ½ tsp salt
  • ¼ cup cilantro leaves
  • ½ cup sour cream

Pico De Gallo:

  • 1 ⅓ cup of chopped tomatoes
  • 1 chopped green chile
  • juice of ½ lime
  • ¼ tsp salt
  • 1 tbsp chopped cilantro
  • 2 tbsp chopped red onion
  • 2 tbsp seeded and minced jalapeño (optional)

Bean and Corn Salsa:

  • 1 cup of sweet corn (organic canned)
  • 1 cup black beans (organic)
  • juice of ½ lime
  • 1 tbsp cilantro
  • ¼ tsp salt

Preparation:

Marinate the Onion: Put the onion in a small bowl and pour in enough red wine vinegar to cover well. Set aside for at least 30 minutes or up to several weeks.

Marinate the Fish: Pour the olive oil into a small bowl and add the ancho chile powder, cumin, and chopped cilantro. Mix well. Place the fish in a plastic bag and pour the marinade over it, making sure to massage and coat the fish well on all sides. Allow to marinate for at least 20 minutes. I marinated mine for 2 hours.

Avocado Crema: In a food processor, add the avocados, salt and cilantro. Puree until smooth. Remove from food processor and stir in the sour cream.

Pico De Gallo/Salsa:  For both the Pico De Gallo and the Bean salsa. Mix all of the ingredients together. (I kept them separated).

Cook the Fish: Heat a nonstick sauté pan over medium-high heat. Remove the fish from the marinade and place in the hot pan (there is no need to add more oil). Season the fish with salt. Cook the fish for 4 minutes undisturbed, then turn over, and cook for another 2 minutes or until cooked through and opaque. Remove the pan from the heat and flake the fish into the pan with a fork, making sure to mix in all the marinade that has stuck to the bottom of the pan. Check for seasoning and add more salt if necessary. Set aside.

corn-tacosMake the Tortillas Tacos Shells: In a large deep pot, add the oil and cook on medium-high. One by one, place the corn tortillas into the oil, flip over after 10 seconds and make sure both sides start to puff up and brown, crease the middle and bend the tortillas in half, and submerge them until they are crisp. Place them on a paper towel lined plate. Repeat with the remaining tortillas.

Assemble and Serve: To assemble the tacos, place a heaping spoonful of the marinated flaked fish onto the center of a tortilla, add a squeeze of lime. Top with the both the pico del gallo and the bean salsa, add marinated onions. Serve with a dollop of avocado crema, and cilantro.

fish-tacos2 fish-tacos-home

 

 

 

 

 

*Inspiration from a fish taco marinade I found on Epicurious – made some modifications to the ingredients – the rest of the ingredients below are my creation.

Panko Crusted Cod with Pea Puree and Mushrooms

cod-pea-puree-mushrooms

Cod is another one of my favorite types of fish, flaky and dense, with a mild flavor. If cod is not available, (as some stocks are severely overfished), you could swap out with some more sustainable fish: i.e. cobia, pollack, hake or whiting. I like a crunchy texture to my fish, so I used some Panko breadcrumbs to create a nice crust. I paired this fish with some crispy mushroom, pea/parsley puree and some crispy shoestring sweet potatoes. Serves 4

INGREDIENTS

FOR THE MUSHROOMS

  • 3 tbsp oil
  • 10-12 ounces mushrooms (cremini, shiitake), cleaned and coarsely chopped
  • Salt and pepper
  • 2 garlic cloves, minced
  • 2 tbsp butter

FOR THE FISH

  • 1 ½ pounds of cod, cobia or pollack (4 pieces)
  •  Salt and freshly ground pepper
  • 1 cup of panko crust, enough to cover each piece
  • 3 tablespoon extra virgin olive oil
  •  Lemon juice, to taste

FOR THE PEA PUREE

  • ¼ cup chopped parsley
  • 1 cup of cooked frozen peas
  • ⅓ cup chopped shallots
  • ⅛ cup EVOO (olive oil)
  • 1 tsp salt
  • 2 oz. Crème Fraîshe

PREPARATION

  1. Make the pea puree. Bring a small pot of water to a boil, salt generously and add parsley leaves. Blanch for 20 seconds only and transfer to a bowl of cold water. Drain and press leaves against strainer to squeeze out water. Using a food processor, add the cooked peas, shallots, parsley and salt. Slowly add in the oil so that all ingredients become a smooth puree. Place the puree into a bowl, and slowly stir in the Crème Fraîshe. Be sure to stir gently with a spoon so it does not separate or turn to butter. Season to taste with salt and pepper, and set aside.
  2. Heat oven to 425 degrees. Place oil into sauté pan and heat on medium-high heat. Salt the fish. Press the panko bread crumbs onto all sides of each piece of fish. Cook the fish on each side (2-3 minutes per side), or until outside crust is golden brown. Place fish into baking dish. Drizzle lemon over the fish and bake 5 to 8 minutes (depending on the thickness of the fillets), until fish is opaque and pulls apart when a fork is inserted.
  3. Heat oil in a large skillet over medium-high until just beginning to smoke. Arrange mushrooms in skillet in a single layer and cook, undisturbed, until bottom side is golden brown, about 4 minutes. Season with salt and pepper, toss mushrooms, and continue to cook, tossing often and reducing heat as needed to avoid scorching, until golden brown all over, about 5 minutes more.
    Reduce heat to medium and add butter and garlic to skillet. Tip skillet toward you so butter pools at bottom edge. Spoon butter over mushrooms until butter smells nutty, about 4 minutes. Remove mushrooms from skillet with a slotted spoon.
  4. Place a piece of fish on each of 4 plates. Spoon pea sauce onto plate, next to fish. Place mushrooms on pea sauce and serve.

Spicy Tuna Poke

tuna-poke-main

I love being in the kitchen with my son! He is able to identify missing ingredients, textures and even color in a dish. We made this Spicy Tuna Poke together, taking inspiration from several recipes on the internet, and made our own alterations in order to improve taste and texture, customizing it to our (his) liking. 😉

Tuna Poke Ingredients: 

  • ½ lb diced ahi or maguro
  • 3 tb minced red or sweet onion
  • 2 tb tobiko (flying fish roe) plus more for use as a topping
  • ⅓ cup mayo (Hellmans or Best Foods)
  • 1 tb sugar or honey (for paleo)
  • 2 tb shoyu
  • 3 tb Sriracha (or more to taste)
  • 1 diced red chili-pepper (optional)
  • 1 tb sesame oil
  • 2 stalks scallions minced – green parts only
  • 1 large pealed and julienned cucumber

Directions for tuna:

– Combine mayo, sugar shoyu, and Sriracha
– Gently mix together tuna, onions, chillies and green onions
– Add mayo mixture and tobiko, mix gently
– Add sesame oil, taste an adjust flavoring

As you can tell, I had some fun with my food and plated on a bed of finely diced cucumber. I used a Spam musubi mold to get the shape.

Sushi rice cakes

  • 1 cup cooked sushi rice
  • 1 cup organic canola oil

Use round or square mold to create 1-½” thick layer of rice. Place oil in small sauce pan heat on high. Place molded cooked rice, into oil with a slotted spoon. Cook approximately 2 minutes, then turn over to cook other side. Should be a little browned on both sides, and crunchy. Place cucumber on a plate, add the crunchy rice patty and add the Spicy Tuna Poke. Top with 1 tsp of tobiko. Add a few slices of green onion and Voilá. Some other options are to add some diced avocado and cucumber into the tuna mixture. Be sure to mix gently as you do not want to squish the avocados. tuna-poke-2

tuna mixed-ingredients2 mixed-ingredients

Cobia (Black Kingfish) with Sweet Potato Puree

cobia-sweet-potato-puree

Here is another Cobia recipe I created using Open Blue’s sustainable fish. The family loved it!

What is Cobia? Cobia is a mild flavored white fish, and a great sustainable substitute for salmon or sea bass. It has also been called black kingfish. There is more info on this fish on my previous post (click here).  If you want to buy Cobia you can find it at this website: http://www.chefsfreshfish.com/Cobia-Fillet-p/e725a.htm

Ingredients for Sweet Potatoe Puree

  • 2 large sweet potatoes peeled
  • 1 cup of chicken broth (I recommend organic bone broth for a little extra protein)
  • ¼ tsp of grated nutmeg
  • ½ cup créme fraîche
  • ½ tsp of salt

Ingredients for tomato “bruschetta”

  • 3 tbsp of olive oil (EVOO)
  • ½ cup of shallots (diced)
  • 4 garlic cloves (minced)
  • 3 plum tomatoes (deseeded and finely chopped)
  • ½ lemon zest (finely grated)
  • pinch of salt
  • 4 basil leaves (thinly sliced)

Ingredients for Cobia fish

  • 4 (4-6 oz) pieces of Cobia filets (Open Blue’s)
  • 1 lemon
  • salt and pepper
  • 1 tbsp of organic butter

Directions for Sweet Potato Puree:

Cut sweet potatoes into 1 inch cubes. Steam for 10-15 minutes until soft. Place into food processor and puree, slowly adding in the chicken broth. Add in the nutmeg and salt. Puree until smooth. Add in the creme fraîche and puree briefly until you have reached a smooth creamy consistency.

Directions for Tomato bruschetta:

In a small sauce pan on low heat, add in the oil, shallots, garlic, tomatoes, and lemon zest. Salt to taste. Cook for 15 – 20 minutes on low heat, until tomatoes have softened and garlic and onions are clear.

Directions for Cobia Fish Fillets:

Pat the Cobia Fillets dry, squeeze lemon and add the salt and pepper. Can be done 30 minutes prior to cooking. In an iron skillet on medium-high heat, melt butter and sear the fish filets on both sides, making sure it is cooked all the way through and opaque.

Plating:

Place several spoonfuls of the sweet potato puree on each plate. Add the fish to the center and drizzle with the tomato bruschetta. Top with basil for decoration.

This also goes great with a side of kale salad.

Enjoy!

Serves 4

cobia-sweet-potato-puree-cu cobia-sweet-potato-puree-rice

Soy-Marinated for “Open Blue’s” Cobia

soy-cobia

What is Cobia you ask? Cobia is a mild flavored white fish, and a great sustainable substitute for salmon or sea bass. It has also been called black kingfish. Open Blue’s Cobia fish are carefully raised in deep pristine waters and is always sourced from the open ocean. Open Blue Cobia is pure, healthy and safe – free of contaminants, hormones, colorants and pesticides. They raise their fish in a stress free, low density and high-energy environment. This results in healthier fish that is naturally high in protein and very rich in Omega 3 (DHA & EPA), with levels almost 2X as high as farmed Atlantic salmon. There is a great story about Open Blue and their founder Brian O’Hanlon, by Daniel Stone of National Geographic (click here to read more).

Open Blue Cobia is a truly versatile fish that offers a world of culinary possibilities. I have had some amazing Cobia dishes created by one of our favorite restaurants in Boulder, Centro Latin Kitchen on Pearl street.  If you want to buy Cobia you can find it at this website: http://www.chefsfreshfish.com/Cobia-Fillet-p/e725a.htm

I will be posting my own recipes for Cobia, starting with this one:

Soy Marinated Cobia

For the Fish:

  • 1 ½ pound of Cobia cut into 6 even pieces
  • 1/2 cup chopped green onions
  • 3 tablespoons minced peeled fresh ginger
  • 3 tablespoons Chinese rice wine or dry Sherry, divided
  • 2 tablespoons peanut oil or vegetable oil, divided
  • 1 tablespoon soy sauce

For the Sauce:

  • 3 tablespoons sugar
  • 2 tablespoons soy sauce
  • 2 tablespoons Asian sesame oil
  • 2 tablespoons Chinese rice wine or dry Sherry
  • 1/4 cup chopped green onions

PREPARATION

For fish:

Rinse fish and pat dry. Mix green onions, ginger, 1 tablespoon rice wine, 1 tablespoon oil, and soy sauce in 11x7x2-inch glass baking dish. Add fish and turn to coat. Let marinate 1 hour at room temperature (but no longer as you will loose the taste of the fish).

For sauce:

Bring first 6 ingredients to boil in heavy small saucepan, stirring to dissolve sugar. Reduce heat to medium and simmer until sauce is slightly thickened and reduced to 1/3 cup, about 6 minutes.

Remove fish from marinade and place on several layers of paper towels to drain; reserve marinade. Pat fish dry. Heat remaining 1 tablespoon oil in a iron skillet, then fish pieces, spreading evenly. Cover and cook 30 seconds. Uncover and loosen fish pieces with metal spatula. Reduce heat to medium and cook 1 minute. Turn fish pieces over; cook 1 minute. Add remaining 2 tablespoons rice wine and reserved marinade from fish. Cover and cook 1 minute. Remove skillet from heat; let fish stand covered until just opaque in center, about 1 minute. Using metal spatula, transfer fish and sauce from skillet to plate. Spoon sauce over fish; sprinkle with green onions.

Broiled Salmon with Wild Mushrooms and Lentils

Broiled Salmon with wild mushrooms and lentils

My family loves salmon, not only because of the taste, but the health benefits as well. It’s packed with Omega-3 fatty acids and is an excellent source of high-quality protein, vitamins and minerals (including potassium, selenium and vitamin B12). I like to try different recipes with salmon so that my family doesn’t get sick of it. Here is a recipe I found, but made some modifications to it.

Ingredients:

For the Salmon:

  • 4 6-ounce pieces of salmon, skin and bones removed
  • 4 teaspoons of soy sauce
  • ½ cup minced red onion
  • 1 lemon, quartered

For the Mushrooms:

  • 2 tbsp salted butter
  • 4 cups wild mushrooms (creminis, chanterelles, or oysters)
  • 1 tbsp chopped rosemary
  • 5 cloves of chopped garlic
  • salt and freshly ground pepper

For the Lentils:

  • 2 tsp extra-virgin olive oil
  • ½ cup chopped yellow onion
  • 2 cups of chicken broth (bone broth is even better – more protein)
  • ⅓ cup julienned prosciutto
  • 2 tbsp chopped flat-leaf parsley
  • salt and freshly ground pepper

Directions:

For the Lentils: Place the olive oil in a medium sauce-pan and warm over medium heat. Add the onions to the pan and cook until onions are translucent (approx. 3-4 minutes). Add the chicken stock and lentils to the pan, boil then reduce heat to a simmer. cook for 20 to 40 minutes (depends on the type of lentils being used – best to follow the package instructions). Once cooked to desired consistency (I prefer a little al dente), remove from heat, fold in the prosciutto and chopped parsley. Season with salt and pepper.

For the Mushrooms: trim the end of the stems from the mushroom and slice into ¼ inch slices. Bake the mushrooms covered in oven at 350 degrees for 30 minutes. Then, Place 1 tbsp. butter in a large sauce pan, on medium heat and add the garlic and rosemary. Cook until garlic is cooked through. With a slotted spoon, remove the garlic and rosemary, leaving any butter in the pan. Add the other tbsp and mushrooms to the pan, and cook. I prefer my mushrooms a little browned. Cook for 5 minutes or until they reached desired consistency. Remove mushrooms and season with salt and pepper.

For the Salmon: Rub the salmon with the soy sauce, place under broiler for 3-4 minutes. In an even coat, add the onions and return to broiler, make sure not to burn the onions, or over cook the salmon. (I cooked my for 7 minutes on the 3rd shelf down from the top, so it did not burn). Remove Salmon and squeeze lemon over it.

Assembly: In the center of each plate, spoon some cooked lentils, place salmon on top, and spoon on the mushrooms. Sprinkle with parsley.