Teriyaki salmon with shiitake mushrooms

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

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


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


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.