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Grilled Salmon with Teriyaki Shiitake




Source of Recipe


foodandwine






Recipe Introduction


The Good News: Dr. Andrew Weil mixes sake with soy sauce, sesame oil and brown sugar to make an Asian-accented glaze for shiitake. Using the meaty-tasting mushrooms as a topping for salmon creates a dish loaded with heart-protective omega-3 fatty acids, B vitamins and protein.





List of Ingredients



• 5 tablespoons sake
  
• 2 1/2 tablespoons soy sauce
  
• 2 1/2 teaspoons light brown sugar
  
• 2 teaspoons Asian sesame oil
  
• 1 tablespoon canola oil
  
• 3/4 pound shiitake mushrooms, stemmed and caps thickly sliced
  
• 4 (6 ounce) fillets skinless salmon
  
• 1 tablespoon snipped chives
  






Instructions



1. 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 tablespoon 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.
   
2. 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.
   
3. Broil the salmon until the top is golden, lightly glazed and just cooked through, 1 1/2 to 2 minutes. Transfer the salmon to plates and top with the mushrooms. Sprinkle with the snipped chives and serve.
   






Final Comments


Yield: 4 servings