Teriyaki Salmon
The name “Teriyaki” comes from the glossy sheen (called “teri” in Japanese) that appears when ingredients are coated with the sauce and cooked. Teriyaki sauce’s sweet and savory flavor pairs especially well with salmon.
- Nutrition facts are for one serving.
- Nutrition and sodium values are for consumption of 70% of the Teriyaki sauce.
Ingredients(Servings: 2)
Directions
-
1
Cut the king oyster mushroom in half crosswise, then cut each piece into quarters. Trim the root of the shimeji and divide it into two clusters. Wrap the salmon with a paper towel and pat it dry to remove excess moisture.
-
2
Add cooking oil to a fry pan and heat over medium. Place the salmon skin-side down in the pan, add the mushrooms, and cook for 2 minutes. Midway through, flip the mushrooms over.
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3
Flip the salmon, cover with a lid, and cook over low heat for 2 minutes.
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4
Remove the mushrooms. Add the ingredients from (A) in order and raise the heat to medium. Once it starts to simmer, spoon the sauce over the salmon to coat it evenly.
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5
Transfer the salmon to a serving plate, add the mushrooms, and pour the remaining sauce from the pan over the salmon.
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.
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