Asian-Style Glazed Salmon with Roasted Mushroom Salad

Asian-Style Glazed Salmon with Roasted Mushroom Salad
Photo by Scott Phillips


  • 1/3 cup mirin
  • 1-½ tsp. cornstarch combined with 1-½ tsp. water
  • ½ cup finely diced red bell pepper (about half a medium pepper)
  • 1 Tbs. finely grated fresh ginger (use a rasp-style grater or a ginger grater)
  • 5 cups stemmed fresh shiitake mushrooms, or a mix of shiitakes and oyster mushrooms (about 1 lb. before trimming)
  • ½ cup thinly sliced scallions (both white and green parts from about 1 small bunch)
  • 1-½ Tbs. toasted sesame oil
  • + 4 more ingredients
    • ¼ cup rice vinegar
    • 1-½ lb. salmon fillet, preferably center cut, skin and pin bones removed; cut into four portions
    • 1/3 cup tamari or good-quality soy sauce
    • Freshly ground black pepper

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/...

View full recipe at Fine Cooking


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