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.