Teriyaki mushroom sauce with grilled salmon - WBRC FOX6 News - Birmingham, AL

Teriyaki mushroom sauce with grilled salmon

Chef Julia's teriyaki mushroom sauce with grilled salmon


4 6 oz. salmon filets

salt and freshly ground pepper

12 oz. fresh shitaki mushrooms or your choice (thinly sliced)

1 tablespoon of vegetable oil

1 stalk of green onions, thinly sliced - use for the teriyaki sauce and garnish

1/4 cup of mirin (Japanese sweet rice wine)

2 table spoons of brown sugar

1/2 tablespoon of vegetable oil for skillet



Take all ingredients except for last ingredient and whisk together in a small sauce pan and simmer for 3 minutes until sauce thickens slightly.

Brush salmon filets with 1 tablespoon of the cooking oil, season with salt and pepper. Heat a frying pan over heat. Cook for 3-4 minutes on each side until flaky.

Return the frying pan to the stove on medium-high heat. When hot, add the remaining oil and add mushrooms and sautee for about 2 minutes, then pour the teriyaki sauce over and let simmer one minute. Serve the teriyaki mushrooms on top of salmon and garnish with the green onions if desired.

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