Grilled Salmon with Cheese and Mushrooms
Fresh salmon blanketed in warm cheese for a comforting family meal.
- Nutrition facts are for one serving.
Ingredients(Servings: 2)
Directions
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Remove the stems from the maitake and shimeji mushrooms, separate into pieces.
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Thinly slice up the onion into half circles.
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Melt half of the butter in a fry pan over medium heat. Pan fry the salmon fillets until both sides are slightly golden, then remove from the fry pan.
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Fry both (1) and (2) until softened in the remaining butter. Pour the soy sauce in with a circular motion, mix throughout and spread out the mushrooms evenly. Place (3) on top.
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Sprinkle on the cheese, cover with a lid, and turn off the heat once the cheese has melted. Arrange on a plate and garnish with parsley.
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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