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Teriyaki salmon with mushrooms

This Teriyaki salmon with mushrooms is an easy and yummy dish, ready in just 15 minutes. Serve it with rice or noodles and  perhaps an edamame salad on the side.  You can use any kind of mushrooms -  shiitake, chestnut or mixed exotic mushrooms work well for this recipe.
Print Recipe
Prep Time 2 minutes
Cook Time 15 minutes
Resting Time 4 hours
Total Time 15 minutes
Servings: 2 people
Cuisine: Japanese
Calories: 1234
Ingredients Method

Ingredients
  

  • 2 wild salmon fillets
  • 200 g mushrooms of your choice
  • 1 bunch spring onions
  • 2 cloves of garlic
  • 1 Tbsp vegetable oil
  • 1 tsp sesame oil
  • 2 Tbsp teriyaki sauce
  • 1 Tbsp soy sauce
  • 1 tsp rice vinegar
  • 1 Tbsp sesame seeds
  • Coriander leaves and a dash of lime juice to serve

Method
 

  1. In a shallow dish mix the sesame oil, teriyaki sauce, soy sauce and rice vinegar.
  2. Put the salmon fillets in the mixture and coat them well. Rest for 10 minutes.
  3. Meanwhile, chop the spring onions and garlic. Slice the mushrooms.
  4. Heat the vegetable oil in a shallow frying pan and sauté the spring onion, mushrooms and garlic for about 8-10 minutes under cover and over low heat.
  5. When the mushrooms have released their liquid. Take the lid off, turn up the heat and reduce the liquid.
  6. Add the salmon fillets and pour over the marinade.
  7. Cover with a lid and turn off of heat.
  8. Steam for about 5-8 minutes (depending on the thickness of the salmon fillet). Do not overcook the fish!
  9. Scatter the sesame seeds over the dish, then some coriander leaves and serve with a dash of lime juice.