Teriyaki salmon with shiitake mushrooms

all details

Kickstart your energy levels and get your brain's neurons firing with this grilled salmon dish.

Teriyaki salmon with shiitake mushrooms.
Teriyaki salmon with shiitake mushrooms. Photo: Marina Oliphant

Ingredients

  • 4 salmon fillets (about 150g each)
  • ½ cup mirin
  • ¾ cup salt-reduced soy sauce
  • 1 punnet fresh shiitake mushrooms (or any small mushroom)
  • 2 tsp castor sugar (optional)
  • Cooked brown rice to serve
  • Steamed vegetables to serve
  • Fresh lime, to squeeze

Method

Cut each salmon fillet into three bite-size pieces. Place cup mirin and cup soy sauce in a large shallow bowl with the salmon and set aside in the fridge to marinate for five-10 minutes. Slice mushrooms thinly, then place in a small saucepan with remaining mirin and soy sauce. Add sugar to taste and cook over medium-low heat for five minutes until mushrooms are softened and sauce is slightly reduced. Set aside.

Heat oven grill to high. Place salmon pieces on a foil-lined oven tray and place under grill for a few minutes until the top of the salmon becomes opaque. Turn pieces to cook the other side. Remove from grill and serve with mushrooms, brown rice and vegetables, with a squeeze of lime juice.

 

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  • Main Ingredients - Fish, Mushroom
  • Cuisine - Japanese
  • Course - Dinner
  • Occasion - Midweek dinner

4 reviews so far

  • Rating: 0.5 out of 5 stars

    I would love to cook this dish as directed, but aspects of it are confusing.
    Firstly, the method does not indicate that the recipe takes 1-2hrs - the preparation time given at the top of the recipe.
    But more importantly, the ingredients used in the method (bad grammar aside) - for example 'cup mirin and soy sauce' with the 'remainder' to soak the mushrooms - does not relate to the ingredients list, which indicates that only 1/2 and 3/4 of a cup of soy and mirin are required.
    Is the cup of soy mentioned extra; does the same go for the mirin?
    If not, then there isn't enough of either ingredient listed in the ingredients. If so, it's not clear what the 'remainder' is that is mentioned for the mushrooms? Also, I've got no idea how many people this is supposed to serve. Some clarification would be helpful.

    Commenter
    Confused
    Location
    Date and time
    April 30, 2013, 10:42AM
    • Rating: 3.5 out of 5 stars

      Just get over it, try half and half and see what happens, the recipe looks dead easy to me..

      Commenter
      Johnny
      Location
      Melbourne
      Date and time
      May 30, 2013, 11:00AM
  • Rating: 5 out of 5 stars

    Thanks for your bafflingly rude and unhelpful reply Johnny, much appreciated (especially as you seem to have given the recipe a rating of 3.5 despite the fact that your final comment indicates that you haven't made it).

    Commenter
    Even more confused
    Location
    Date and time
    June 23, 2013, 7:53PM
  • Rating: 3.5 out of 5 stars

    I gave this recipe a go just to see if I could make any sense out of it! So, Confused, this is what I discovered.
    1. I made it for four people - figured 4 pieces of salmon would be for 4 people - however I did have quite a bit of steamed veg and brown rice to add to it. There wasn't anything left on the plates so it must have been good. I quite liked the flavour too.
    2. 1/2 cup of mirin and 3/4 cup of soy sauce made up 1 1/4 cups so I mixed them together and used the 1/4 cup remaining as the amount for the mushrooms. Frankly think that it needs more sauce for the mushrooms as they really soaked it up
    3. All up, whole recipe took about 40 minutes from fridge to table but that included time to cook rice and veg as well and the 10 minutes to marinate the salmon.

    Hope this helps. BTW didn't use much sugar at all but gave it a hefty squeeze of lime.
    Cheers

    Commenter
    Unconfused
    Location
    Sydney
    Date and time
    July 02, 2013, 3:25PM

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