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Recipe

Asian-Style Glazed Salmon with Roasted Mushroom Salad

Scott Phillips

Servings: 4

The mirin imparts a slight sweetness in this dish, while the quick roasted mushrooms add an earthy counterpoint.

Ingredients

  • 5 cups stemmed fresh shiitake mushrooms, or a mix of shiitakes and oyster mushrooms (about 1 lb. before trimming)
  • 1-1/2 Tbs. toasted sesame oil
  • 1/3 cup tamari or good-quality soy sauce
  • 1/3 cup mirin
  • 1/4 cup rice vinegar
  • 1 Tbs. finely grated fresh ginger (use a rasp-style grater or a ginger grater)
  • 1-1/2 tsp. cornstarch combined with 1-1/2 tsp. water
  • 1-1/2 lb. salmon fillet, preferably center cut, skin and pin bones removed; cut into four portions
  • 1/2 cup finely diced red bell pepper (about half a medium pepper)
  • 1/2 cup thinly sliced scallions (both white and green parts from about 1 small bunch)
  • Freshly ground black pepper

Nutritional Information

      Nutritional Sample Size based on four servings
      Calories (kcal) : 490
      Fat Calories (kcal): 160
      Fat (g): 18
      Saturated Fat (g): 3
      Polyunsaturated Fat (g): 7
      Monounsaturated Fat (g): 6
      Cholesterol (mg): 105
      Sodium (mg): 1420
      Carbohydrates (g): 37
      Fiber (g): 5
      Protein (g): 44

Preparation

  • Position a rack in the center of the oven and heat the oven to 400°F. In a large bowl, toss the mushrooms with 1 Tbs. of the sesame oil. Arrange the mushrooms in a single layer on a rimmed baking sheet and roast until softened, 10 to 15 min. When cool enough to handle, slice the mushrooms into 1/4-inch slices and return them to the bowl.
  • Meanwhile, in a small bowl, whisk the remaining 1/2 Tbs. sesame oil with the tamari (or soy sauce), mirin, rice vinegar, and ginger. Set aside 1/3 cup of this mixture and transfer the rest to a small saucepan. Bring to a boil over high heat. Add the cornstarch-water mixture and cook, stirring, until thickened, about 30 seconds. Remove from the heat.
  • Line a 9×13-inch baking dish with foil. Arrange the salmon portions in the dish, skin side down and evenly spaced. Using a pastry brush, thickly dab the tops and sides of the salmon with the warm glaze. Use all of the glaze and don’t worry if some of it slides off of the fish. Bake until the salmon is cooked to your liking, about 10 min. for medium rare; 12 min. to medium; 14 minutes for medium well. (Cut into the thickest part of a fillet to check.) While the salmon cooks, add the red pepper, scallions, and reserved soy mixture to the mushrooms. Toss to combine and season to taste with pepper.
  • Drizzle the fish with any glaze that has pooled in the baking dish and serve topped with the mushroom salad.

Reviews

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Reviews

  • lulublu88 | 01/23/2012

    I marinated the fish in the pre-cooked sauce, adding some grated garlic. The sweetness from the mirin was carried throughout the fish. Didn't have fresh shitake on hand and used regular mushrooms. Stick to the shitake!

  • Florida2 | 01/31/2010

    And Yet, I liked this glaze very much. Its tasty and easy to do on a weeknight if you forego the salad part. On weekend, do the whole recipe. Its a keeper.

  • whatscooking | 11/04/2007

    I loved the mushroom salad but wasn't too excited about the salmon glaze. The vinaigrette on the salad in delish and I enjoyed the crunch of the fresh red pepper and scallion. However, there are definitely better tasting sweet glazes in Fine Cooking's collection of recipes. This one was only so-so. It seemed a bit unbalanced to me, on the sour side.

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