2 tablespoons olive oil, divided
6 ounces shiitake mushrooms, stemmed and sliced
2 shallots, chopped
1 small red onion, chopped
2 small red potatoes, grated
2 tablespoons low-sodium soy sauce
Ground black pepper, to taste
Four 4-ounce salmon fillets
1 scallion, thinly sliced
In a large saute pan over high, heat 1 tablespoon of the olive oil. Add the mushrooms and saute until well-browned, about 8 to 10 minutes. Lower the heat to medium-high, then add the shallots and onion. Saute for 6 to 8 minutes, or until the onion becomes soft. Add the potatoes and continue to cook until the potatoes are tender and beginning to brown. Season with the soy sauce and black pepper.
In another large saute pan over medium-high, heat the remaining tablespoon of olive oil. Cook the salmon fillets for 4 to 5 minutes per side, or to desired doneness. Serve each piece of salmon with the shiitake hash. Top everything with a sprinkling of scallions.
Nutrition information per serving (values are rounded to the nearest whole number): 310 calories; 130 calories from fat (41 percent of total calories); 14 g fat (2 g saturated; 0 g trans fats); 60 mg cholesterol; 20 g carbohydrate; 26 g protein; 2 g fiber; 250 mg sodium.