I’m so excited to post this new recipe I tried for dinner! Yummy shitake mushrooms in a very light yet so flavorful sauce! I make salmon at least twice a week, I have some pretty good salmon recipes on my rotation that I was in no need to look for something different that is until Fine Cooking posted their latest on Facebook last week. This is up there with my other two favorite Salmon recipes. The only change I made to this recipe was roasting the bell peppers with the mushrooms and green onions. This just might be a weekly thing for me. 😉 (kids loved it too!!) I couldn’t decide which picture I liked better so I added them both! haha
I made this along side some white rice- for tasty white rice- when you’re boiling it add two tablespoons of 100% Spanish Olive Oil and 2 handfuls of English Green Peas.
- 5 cups stemmed fresh shiitake mushrooms, or a mix of shiitakes and oyster mushrooms (about 1 lb. before trimming)
- 1-1/2 Tbs. toasted sesame oil
- 1/3 cup tamari or good-quality soy sauce
- 1/3 cup mirin
- 1/4 cup rice vinegar
- 1 Tbs. finely grated fresh ginger (use a rasp-style grater or a ginger grater)
- 1-1/2 tsp. cornstarch combined with 1-1/2 tsp. water
- 1-1/2 lb. salmon fillet, preferably center cut, skin and pin bones removed; cut into four portions
- 1/2 cup finely diced red bell pepper (about half a medium pepper)
- 1/2 cup thinly sliced scallions (both white and green parts from about 1 small bunch)
- Freshly ground black pepper
Position a rack in the center of the oven and heat the oven to 400°F. In a large bowl, toss the mushrooms with 1 Tbs. of the sesame oil. Arrange the mushrooms in a single layer on a rimmed baking sheet and roast until softened, 10 to 15 min. When cool enough to handle, slice the mushrooms into 1/4-inch slices and return them to the bowl.
Meanwhile, in a small bowl, whisk the remaining 1/2 Tbs. sesame oil with the tamari (or soy sauce), mirin, rice vinegar, and ginger. Set aside 1/3 cup of this mixture and transfer the rest to a small saucepan. Bring to a boil over high heat. Add the cornstarch-water mixture and cook, stirring, until thickened, about 30 seconds. Remove from the heat.
Line a 9×13-inch baking dish with foil. Arrange the salmon portions in the dish, skin side down and evenly spaced. Using a pastry brush, thickly dab the tops and sides of the salmon with the warm glaze. Use all of the glaze and don’t worry if some of it slides off of the fish. Bake until the salmon is cooked to your liking, about 10 min. for medium rare; 12 min. to medium; 14 minutes for medium well. (Cut into the thickest part of a fillet to check.) While the salmon cooks, add the red pepper, scallions, and reserved soy mixture to the mushrooms. Toss to combine and season to taste with pepper.
Drizzle the fish with any glaze that has pooled in the baking dish and serve topped with the mushroom salad.
nutrition information (per serving):
Size : based on four servings; Calories (kcal): 490; Fat (g): 18; Fat Calories (kcal): 160; Saturated Fat (g): 3; Protein (g): 44; Monounsaturated Fat (g): 6; Carbohydrates (g): 37; Polyunsaturated Fat (g): 7; Sodium (mg): 1420; Cholesterol (mg): 105; Fiber (g): 5;