Brochettes of Salmon & Mushrooms in a Velvety Asian Marinade

Brochettes of Salmon & Mushrooms in a Velvety Asian Marinade
Photo by Scott Phillips

Ingredients

  • 2-½ lb. skinless salmon fillets, cut into 1-¼-inch cubes
  • 3 to 6 drops Tabasco sauce
  • 1 Tbs. seeded and minced fresh jalapeño
  • Roughly chopped cilantro for garnish
  • 2 Tbs. soy sauce
  • ¼ cup rice vinegar
  • 1/3 cup fruity olive oil
  • + 7 more ingredients
    • Kosher salt and freshly ground black pepper
    • 2 large cloves garlic, minced
    • 1 Tbs. minced fresh ginger
    • 2 Tbs. toasted sesame oil
    • 48 small shiitake or cremini mushroom caps
    • ½ medium white onion, peeled and cut into 1-¼-inch squares
    • 1 Tbs. granulated sugar

Combine the vinegar, soy sauce, ginger, garlic, sugar, and jalapeño in a medium bowl. Whisk in the olive oil, sesame oil, and Tabasco. Add the salmon cubes and mushroom caps. Toss to coat evenly, cover with plastic wrap, and marinate for 1-hour in-the refrigerator, tossing occasionally. While the...

View full recipe at Fine Cooking

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