Servings: 4
The mirin imparts a slight sweetness in this dish, while the quick roasted mushrooms add an earthy counterpoint.
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!
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.
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.
Do you really want to delete the list, ?
This won't delete the recipes and articles you've saved, just the list.
This feature has been temporarily disabled during the beta site preview.
Add/Edit a private note for this recipe
This note is only visible to you.Double Check
Are you sure you want to delete your notes for this recipe?You must be a Fine Cooking subscriber to access this feature.
Or learn more
Already a subscriber?
Log inGet the print magazine, 25 years of back issues online, over 7,000 recipes, and more.
Write a Review