The protein cooking time listed in this recipe has been updated.
As of December 2025, we’ve revised cooking times for all our proteins to reflect improved food safety guidance.
Check out the latest recommended times in our Cooking Guidelines.
Hot-smoked Salmon, Furikake Mushrooms & Mash
Switch up your weeknight meals with this delightfully Japanese spread. Bake sustainably caught smoked salmon over a bed of leeks and oyster mushrooms. Flavour the veg with nutty furikake and zingy rice wine vinegar. To finish the spread? A parsnip and potato mash dotted with sesame seeds.
Prep in 10
High protein
6 plants
Low sat fat
Serving size
Ingredients
- 2 tbsp sesame oil (Sesame)
- 2 large potatoes
- 2 tbsp tamari (Soya) (Water, Soybeans, Salt, Spirit Vinegar)
- 4 hot-smoked salmon fillets (skin on) (Fish)
- 2 spring onion
- 2 tbsp rice wine vinegar
- 20g white sesame seeds (Sesame)
- 1 tbsp aged balsamic vinegar (Sulphites) (Aged Balsamic Vinegar (Cooked Grape Must, Wine Vinegar), Xanthan Gum)
- 1 leek
- 1 tbsp furikake (Sesame) (Black Sesame (48%), White Sesame (43%), Salted Shiso Leaf: (Red Shiso, Sea Salt, Ume Plum seasoning (Ume plum, sea salt)).)
- 2 parsnip
- 200g oyster mushrooms
Nutritional Information
Calories: 556
Protein: 40g
Carbs: 38g
Fat: 27g
Hot-smoked Salmon, Furikake Mushrooms & Mash
Switch up your weeknight meals with this delightfully Japanese spread. Bake sustainably caught smoked salmon over a bed of leeks and oyster mushrooms. Flavour the veg with nutty furikake and zingy rice wine vinegar. To finish the spread? A parsnip and potato mash dotted with sesame seeds.
Getting hungry?
Find 56 recipes a week just like this one at Mindful Chef, that are all:
Delicious, high quality food - and lots of it
No stodgy refined carbs - no food comas here
Goodness from natural food - full of fibre
Cooking Instructions
- Preheat the oven to 220C / fan 200C / gas mark 7. Boil a kettle. Dice the parsnips and potatoes into 1cm cubes (peel optional). Place in a saucepan and cover with lightly salted boiling water. Simmer for 15-20 mins, until soft, then drain. Return to the pan and mash with the sesame oil, a pinch of sea salt and black pepper. Stir through the sesame seeds.
- Trim and thinly slice the leek into half-moons. Roughly tear the mushrooms. Heat an ovenproof frying pan with 1 tbsp oil on high heat. Add the leek and mushrooms and cook for 3-4 mins, until deep golden brown. Add the furikake, balsamic and rice vinegar, tamari and 300ml boiling water. Stir and simmer for 5 mins. Season with sea salt and black pepper.
- Remove the salmon skin and place it on top of the veg. Place the dish into the oven and bake for 5 mins, until the salmon is warmed through and the broth has reduced slightly. Meanwhile, thinly slice the spring onions.
- Serve the mash on plates alongside the salmon and veg. Pour over the mushroom broth. Garnish with spring onions.
Looking for more recipe inspiration?
Subscribe to our newsletter and get delicious seasonal inspiration and recipes, plus 25% off your first 4 boxes with us!
By signing up to our mailing list you agree to the terms of our Privacy Policy.