Salmon with Ginger & Mushrooms

source: Globe and Mail
serves 4

Mushroom Base:
2 bunchs of green onions
10 oz portobello mushrooms
5 tbsp. olive oil, divided
2 inch of fresh peeled ginger, julienned
2 tbsp. water
4 tsp. soy sauce
1 tsp. cornstarch

For salmon:
2 tbsp. brown sugar
1/4 tsp. freshly ground black pepper
four 6-oz salmon fillets, skin removed
2 tbsp. olive oil
1/4 cup soy sauce
2 tbsp. water
1 tbsp. sesame seeds, toasted

• Clean green onions, discarding top 3 inches of greens. Cut into 1.5 inch pieces on a 45 degree angle. Set aside. 
   
• Sauté mushrooms in 3 tbsp olive oil until cooked. Set aside.
   
• Heat 2 tbsp of olive oil and ginger in a small skillet. Add green onions and stir-fry for 30 seconds, or until tender. Combine water, soy sauce, and cornstarch, stir in, and cook until sauce has thickened. Add mushrooms.
   
• Mix sugar and pepper in a large bowl. Dip one side of each salmon fillet into mixture and place on a platter.
   
• Heat 2 tbsp of olive oil in a large non-stick skillet over medium-high heat. Add salmon and cook for 3 minutes, until bottom is caramelized. Pour soy sauce and water into skillet. Cover and continue cooking for 5 minutes, until fish is cooked through.
   
• Reheat mushroom mixture if required. Transfer salmon to individual plates. Spoon mushroom mixture over salmon, and sprinkle with toasted sesame seeds.

The amount of mushroom base has been doubled.

Back to recipe list