Salmon-Shiitake Teriyaki

Salmon-Shiitake Teriyaki
Salmon-Shiitake Teriyaki

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

4

servings

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

4

servings

Ingredients

  • 8

    ounces shiitake mushrooms

  • 1 1/2

    tablespoons vegetable oil

  • 4

    salmon fillets - (6 oz ea)

  • 1

    tablespoon finely-chopped fresh ginger (or 1 tspn dried ginger)

  • 2

    teaspoons finely-chopped garlic

  • 3

    tablespoons teriyaki sauce

  • 3

    ounces snow peas

Directions

If using shiitakes, remove and discard stems. If using whites or cremini, stems may be sliced along with caps. Slice mushrooms (makes about 3 1/2 cups); set aside. In a large skillet, over medium heat, heat oil until hot. Add salmon (do not crowd pan); cook, turning once until center is almost opaque, about 6 minutes; remove and keep warm. To skillet, add ginger, garlic, teriyaki sauce, the reserved mushrooms and 1/2 cup water; simmer until sauce thickens slightly, about 4 minutes. Add snow peas; cook until barely tender, about 2 minutes. Serve salmon on a bed of rice, topped with shiitake sauce. If desired, serve with steamed rice and garnish with thinly slivered green onion tops. This recipe yields 4 servings.

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