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