Chef Julia's teriyaki mushroom sauce with grilled salmon
4 6 oz. salmon filets
salt and freshly ground pepper
12 oz. fresh shitaki mushrooms or your choice (thinly sliced)
1 tablespoon of vegetable oil
1 stalk of green onions, thinly sliced - use for the teriyaki sauce and garnish
1/4 cup of mirin (Japanese sweet rice wine)
2 table spoons of brown sugar
1/2 tablespoon of vegetable oil for skillet
Take all ingredients except for last ingredient and whisk together in a small sauce pan and simmer for 3 minutes until sauce thickens slightly.
Brush salmon filets with 1 tablespoon of the cooking oil, season with salt and pepper. Heat a frying pan over heat. Cook for 3-4 minutes on each side until flaky.
Return the frying pan to the stove on medium-high heat. When hot, add the remaining oil and add mushrooms and sautee for about 2 minutes, then pour the teriyaki sauce over and let simmer one minute. Serve the teriyaki mushrooms on top of salmon and garnish with the green onions if desired.
1720 Valley View Drive