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Grilled Salmon with Teriyaki Shiitake

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Grilled Salmon with Teriyaki Shiitake

  • fast FAST
  • healthy HEALTHY
TOTAL TIME: 30 MIN
SERVES: 4
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.
ingredients
  • 1/4 cup plus 1 tablespoon 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
  • Four 6-ounce skinless salmon fillets
  • 1 tablespoon snipped chives
directions
  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.

WINE 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 the kind of earthy edge that characterizes the smoky 2003 MacRostie Carneros and also the firm 2003 Stephen Ross Central Coast.

Recipe by Andrew Weil
From Beauty of Mushrooms
This recipe originally appeared in February, 2006.