Grilled Salmon with Teriyaki ShiitakeFeatured by Solomon Hills Vineyard in the Platinum Wine Club.
A perfect salmon recipe with Teriyaki Shiitake mushrooms! This is a great paring with the Pinot Noir from you recent Wine Club shipment.Yield: 4
Prep Time: 10 Minutes
Cook Time: 18 Minutes
• ¼ Cup plus 1 tablespoon sake
• 2 ½ Tablespoons soy sauce
• 2 ½ Teaspoons light brown sugar
• 2 Teaspoons Asian sesame oil
• 1 Tablespoon canola oil
• ¾ Pound shiitake mushrooms, stemmed and caps thickly sliced
• Four 6-ounce skinless salmon fillets
• 1 Tablespoon snipped chives
Preheat the broiler. In a small bowl, whisk the sake with the soy sauce, brown sugar and sesame oil. In a large nonstick, ovenproof skillet, heat 2 teaspoons of the canola oil. Add the shiitake and cook over high heat, stirring occasionally, until lightly browned in spots and tender, about 8 minutes. Add all but 1 tablespoons of the sake mixture and cook, stirring, until the skillet is dry and the mushrooms are glazed, about 2 minutes. Transfer the mushrooms to a plate.
Wipe out the skillet and heat the remaining 1 teaspoon of canola oil. Add the salmon fillets and cook over high heat, turning once, until lightly browned, about 4 minutes. Spoon off any fat in the skillet. Remove the skillet from the heat, add the reserved 1 tablespoon of the sake mixture and turn the fillets to coat.
Broil the salmon until the top is golden, lightly glazed and just cooked through, 1 ½ to 2 minutes. Transfer the salmon to plates and top with the mushroom. Sprinkle with the snipped chives and serve.