Thai Salmon with Ginger and Shitake Mushrooms Recipe
I have mixed feelings about the change of seasons. I’m a spring/summer kind of guy, and I always suffer a little melancholy as September rolls around. Summer vacations are over, and Atlanta traffic indicates kids are back in school. I can’t describe it, but there’s something in the air that changes this time of year. We’re still warm in Atlanta, but maybe it’s the angle of the sun and the clearer air. Things just look different. All signs point to the arrival of fall.
Once I’m over my feelings about the end of summer, I go with the flow and enjoy those cool, crisp, sunny days; jackets; apples; and fall comfort food. Speaking of comfort food, I must say that my tastebuds start craving soups, stews, chili, and stick-to-your-ribs dishes. Maybe I’m a little fickle with my love of summer, because I’m so ready to drag out my 9-quart Le Creuset and make a big pot of something warm and delicious.
Before those more substantial foods start packing on the calories, I’m going to balance what’s on our table with some lighter fare. For today’s post, I’ve created a Thai-flavored salmon with ginger and shitake mushrooms. My Thai friend, Su, taught me years ago that Thai dishes contain sweet, sour, salty, umami, and spicy flavors. The glaze for this dish contains honey for sweet flavor, lime juice and rice vinegar for sour flavor, fish and soy sauces for salty and umami flavor, and sriracha sauce for spicy flavor. Adding ginger and garlic rounds out this glaze and creates a super delicious topping for the broiled salmon.
Thai Salmon with Ginger and Shitake Mushrooms
Ingredients
(Adapted from Fine Cooking Weeknight Dinner)
- 3 tablespoons fresh lime juice
- 3 tablespoons fish sauce
- 2 tablespoons soy sauce
- 1 teaspoons rice vinegar
- 3 tablespoons honey
- 1 tablespoon Sriracha (more or less to taste)
- 3 tablespoons sesame oil, separated
- 8 ounces shitake mushrooms, stems removed and roughly chopped
- 1 medium red bell pepper, cored, seeded, and chopped
- 3 cloves garlic, minced
- 2 tablespoons minced fresh ginger
- 6 6-ounce salmon filets
- 1 teaspoon cornstarch
- 1/2 cup sliced scallions, green part only
- 1/4 cup roughly chopped cilantro leavesInstructions
1. In a small bowl, whisk together lime juice, fish sauce, soy sauce, rice vinegar, honey, Sriracha, and 2 tablespoons sesame oil.
2. Preheat oven on broiler setting. Cover a baking sheet with parchment paper. Place salmon filets on a baking sheet and brush with lime and soy mixture. Place under broiler for 3 to 4 minutes.
3. While salmon is cooking, heat 1 tablespoon sesame oil in a large skillet over high heat. Add garlic and ginger and saute for 30 seconds, stirring frequently. Add red pepper, sauteing from 1 to 2 minutes. Add mushrooms and continue cooking for 1 to 2 minutes until mushrooms are almost done. Whisk cornstarch into remaining soy mixture and pour into skillet. Continue cooking for 1 minute until glaze is thickening. Remove from heat.
4. Remove salmon from oven and spoon mushroom and ginger glaze over filets. Return to oven and continue broiling for 4 to 5 minutes or until salmon flakes when pressed. Cooking time will depend on the thickness of filets.
5. Remove from oven, garnish with sliced scallions and cilantro, and serve immediately.
2.5
http://www.southernboydishes.com/2014/09/13/thai-salmon-with-ginger-and-shitake-mushrooms/
I grew up in small town Mississippi eating traditional southern fare.A lifelong foodie, I started cooking and experimenting with food at a very young age. I started Southern Boy Dishes as a creative outlet and a way to share my love of food.
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