My F&W
quick save (...)
Grilled Salmon with Teriyaki Shiitake
© Ngoc Minh Ngo

Grilled Salmon with Teriyaki Shiitake

  • TOTAL TIME: 30 MIN
  • SERVINGS: 4
  • FAST
  • HEALTHY

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.

  1. 1/4 cup plus 1 tablespoon sake
  2. 2 1/2 tablespoons soy sauce
  3. 2 1/2 teaspoons light brown sugar
  4. 2 teaspoons Asian sesame oil
  5. 1 tablespoon canola oil
  6. 3/4 pound shiitake mushrooms, stemmed and caps thickly sliced
  7. Four 6-ounce skinless salmon fillets
  8. 1 tablespoon snipped chives
  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.
Notes One Serving 412 cal, 24 gm total fat, 4.4 gm saturated fat, 7 gm carb, 1 gm fiber.

Suggested Pairing

Umami, often referred to as the "fifth taste," is that hard-to-pin-down savory note found in both the mushrooms and teriyaki sauce that top this grilled salmon. If there's one wine that pairs well with umami-rich dishes, it's Pinot Noir—particularly when it has an earthy edge.

You Might Also Like

Ratings

Average Rating

(1)

Comments

Add A Comment

    Add a Comment

    See our terms
    You must be logged in to comment. or
    advertisement
    The Dish
    Receive delicious recipes and smart wine advice 4x per week in this e-newsletter.
    The Wine List Weekly pairing plus best bottles to buy.
    F&W Daily One sensational dish served fresh every day.
    American Express Publishing ("AEP") may use your email address to send you account updates and offers that may interest you. To learn more about the ways we may use your email address and about your privacy choices, read the AEP Privacy Statement.
    How we use your email address
    advertisement
    Congratulations to Nicholas Elmi, winner of Top Chef: New Orleans, the 11th season of Bravo's Emmy-Award winning, hit reality series.

    Already looking forward to next year (June 19-21, 2015)? Relive your favorite moments from the culinary world's most sensational weekend in the Rocky Mountains.