Grilled Salmon with Teriyaki Shiitake
- TOTAL TIME: 30 MIN
- SERVINGS: 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.
- 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
- 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.
- 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.
- 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.
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 Noirparticularly when it has an earthy edge.
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Congratulations to Mei Lin, winner of Top Chef Season 12.