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Grilled Salmon with Teriyaki Shiitake

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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.

Pairing Suggestion

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.

Grilled Salmon with Teriyaki Shiitake

(344 people have added this recipe to their favorites.)
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Grilled Salmon with Teriyaki Shiitake

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Grilled Salmon with Teriyaki Shiitake

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