Salmon and Mushrooms

Fragrant mushrooms and succulent salmon in a butter-scented soy broth.

Salmon and Mushrooms

Serves 2

This Saturday marks one full year that I have been on this website journey. Its been a fun ride and I hope for bigger and greater things for CocoBean’s second year.

I recently finished watching “Midnight Diner” on Netflix. The Japanese diner in the show has a small set menu however, the owner will make anything you like as long as he has the ingredients. Over the course of an episode, you get a peek into the life of the person who ordered the episodes’ feature dish.

I was very inspired by a few different dishes from the show and this is the first I’ve attempted. I haven’t really dabbled in Japanese food too much but this seemed simple. After some research, I took what I’d found and created this version of what I’d watched. It was so delicious that I made it twice in one week!

“Recipe Tips:

1. Use whatever mix of mushrooms you have on hand. However, I would not suggest making this with solely button mushrooms. The flavor of the mushrooms combined with the sauce is what makes this dish special. If you can only find one special mushroom go with shiitake mixed with button mushrooms.

2. Dried shiitake mushrooms will not have the same flavor effect on this dish and I wouldn’t suggest using them.

3. To add a hint of additional flavor if desired, sprinkle the salmon with some ground sansho pepper (it is similar to Sichuan peppercorn but more fragrant and less numbing).”

Ingredients

Sauce

3 T soy sauce

1.5 T mirin

1 T sake or soju

2 t maesil or honey

Mushrooms

14g (1 T) butter

125g (1/2 large) onion, sliced thinly with the grain

4 garlic cloves, sliced thinly

681g (1.5 lbs) mixed mushrooms – shiitake, enoki, oyster, mini king oyster – cluster mushrooms broken up into bite sized clusters and cap mushrooms sliced 0.25 in thick

Salmon

340g (0.75 lb) salmon, 4 – 5 cm (1.5 – 2 in) thick, cut into 2 – 3 fillets

Kosher salt

Freshly ground black pepper

Ground sansho pepper – optional

7g (0.50 T) butter

Finishing

Scallions, sliced

Recipe Know-how

1.      In a small bowl, combine the sauce ingredients and set aside.

2.      Pull out a large saute pan with a tight-fitting lid.

• Tear a piece of foil large enough to cover the pan.

• Place the lid on top and tightly wrap the excess foil around the lid.

• Set the lid aside.

3.      Over medium-high heat, place the saute pan and melt the butter.

• Add the onion and garlic. Saute 1 – 2 minutes or until the onions are just beginning to wilt but not color.

• Add the mushrooms and cook stirring for 2 – 3 minutes or until beginning to wilt.

Season salmon on both sides with salt, pepper and sansho if using while the mushrooms cook.

• Add the sauce and bring the mixture to a boil.

• Place the salmon on top of the mushrooms and dot the surface of the pan with the remaining butter.

• Cover the pan with the prepared lid. Carefully adjust the foil to ensure no steam escapes.

Do this with oven mitts or heat resistant gloves as the foil will heat up quickly and pan is already hot.

• Reduce heat to low and cook for 5 – 8 minutes depending on your desired doneness and the thickness of your salmon.

There should be a constant slow bubble from the broth while cooking, if you do not hear this, increase your heat to medium-low.

4.      Divide the mushrooms between the serving plates, top with the salmon, the broth and scallions.

5.      Serve with rice.