Grilled Salmon with Cheese and Mushrooms
Succulent salmon blanketed in melting cheese
- Nutrition facts are for one serving.
Ingredients(Servings: 2)
Directions
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Remove hard stems from the maitake and shimeji mushrooms, separate into small bunches. Thinly slice the onion.
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Melt half of the butter in a fry pan over medium heat. Cook the salmon fillets until both sides are lightly browned. Use a circular motion to drizzle in half of the soy sauce, then remove the fillets from the fry pan.
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Quickly clean the fry pan with paper towel. Use the remaining butter to saute both (1) and (2) until softened. Use a circular motion to drizzle the remaining soy sauce in, mix throughout and spread the mushrooms out evenly. Place (2) on top.
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Top with the cheese, cover with a lid, and turn off the heat once the cheese has melted. Arrange on plates and sprinkle on the parsley to serve.
Cooking Basics
Many of the shimeji mushrooms available in stores have been cultivated in mushroom beds, causing the roots to be tighly squeezed together. To some the chaff is attached, so be sure to cut away this hard base before using.
[Thinly sliced along the grain]
Cut the onion with its outer skin removed vertically in two. Then insert the knife in a V-shape to remove the stems, and thinly slice cut-side down vertically along the grain from end to end. This cutting method is often used for sautéing or boiling.
[Thinly sliced against the grain]
Cut the onion with its outer skin removed vertically in two. Then insert the knife in a V-shape to remove the stems, and thinly slice cut-side down at right angles to the grain from end to end. This cutting method is recommended for raw consumption.
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