Asian-Glazed Salmon with Mushrooms

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  • 4 large garlic cloves, divided
  • 3 green onions, roughly chopped
  • 1/3 cup soy sauce
  • 1 1/2 tablespoons Chinese rice wine or dry Sherry
  • 1 (1-inch) piece peeled ginger, roughly chopped
  • 2 teaspoons honey
  • 1 1/2 teaspoons sesame oil
  • 1 teaspoon chili-garlic sauce
  • 4 (6-8 ounce) salmon fillets, skinned
  • 1 tablespoon vegetable oil
  • 1/2 pound Asian mushrooms - shiitake, Eryngii, maitake (sliced) and/or Bunashimeji, Bunapi, (separated)
  • Salt and freshly ground black pepper


Preheat oven to 500°F.
Combine 3 cloves garlic and next 7 ingredients in a food processor. Process until well blended.
Spoon over salmon and let sit for 5 minutes.
Line two rimmed baking sheets with foil and brush lightly with oil.
Remove salmon from marinade and transfer to a baking sheet.
Pour leftover marinade into a small saucepan.
Mince remaining garlic.
Spread mushrooms on remaining sheet and toss lightly with oil, salt and pepper.
Bake mushrooms and salmon for 7-10 minutes, depending on thickness.
Meanwhile, boil marinade just until slightly thickened to a light glaze.
When salmon is almost done, brush with glaze. At the same time, toss mushrooms with remaining garlic and roast a few minutes more, until mushrooms are browned and tender and salmon is just opaque in center.
Serve salmon with mushrooms, drizzled with remaining glaze.

This is great over soba noodles or brown rice.
Recipe from Central Market Mill Creek - Culinary Resource Center
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