Sesame Salmon With Shiitake Mushrooms And Pea Shoots

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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 1/3 cups fresh pea shoots (2 ounces)

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