Growing up, I never liked salmon. Coming from a kid who loved lima beans and chicken liver, this probably seems really strange, and I can’t say exactly why I had bad associations with this classic fish. Perhaps I’d had it overcooked or under-seasoned, but whatever the reason for my previous dislike, I’ve since changed my mind. Salmon is a delicious and easy to prepare fish, and this particular method is no exception. The salmon is sprinkled with coriander (which seemed strange to me at first, but I quickly realized the lemony notes are the perfect pairing) and then broiled before being topped with a glaze including bell pepper, mushroom, ginger, and honey. The flavors work wonderfully (I can never resist anything Asian influenced!), and since the whole dish only took about half an hour to throw together, I could easily see myself serving this up for guests. And it doesn’t hurt that it looks gorgeous too!
Ginger Shiitake Salmon (adapted from Bachelor Pan)
Yield: 2 – 3 servings
- 1 lb salmon fillet, skin on*
- 1/2 Tbsp + 1 Tbsp vegetable oil
- 1/4 tsp ground coriander
- 1/4 tsp kosher salt
- 1/4 tsp freshly ground black pepper
- 1/4 cup honey
- 1/4 cup + 1 tsp water
- 3 Tbsp rice vinegar
- 1 Tbsp soy sauce**
- 1 tsp Sriracha
- 1/2 red bell pepper, diced
- 3 scallions, light green and white parts, thinly sliced + green parts, thinly sliced
- 1/4 lb shiitake mushrooms, stemmed and diced
- 2″ piece ginger, minced
- 1 tsp cornstarch
*You should have enough glaze with this recipe even if you go up to 2 lbs of salmon.
**If you can’t eat gluten, make sure you’re using a gluten-free soy sauce.
- Position an oven rack about 8 inches away from the broiler element and heat the broiler to high.
- Oil a large baking sheet, and put 1 lb salmon fillet, skin on, skin side down, on the sheet.
- Rub 1/2 Tbsp vegetable oil onto the salmon, and then sprinkle with 1/4 tsp ground coriander, 1/4 tsp kosher salt, and 1/4 tsp freshly ground black pepper. Let sit at room temperature while preparing the glaze.
- Whisk together 1/4 cup honey, 1/4 cup water, 3 Tbsp rice vinegar, 1 Tbsp soy sauce, and 1 tsp Sriracha, then set aside.
- In a large skillet, heat 1 Tbsp vegetable oil over medium heat, then sautee 1/2 red bell pepper, diced and 3 scallions, light green and white parts, thinly sliced until starting to soften and brown, about 5 minutes.
- Raise the heat to medium-high, and add 1/4 lb shiitake mushrooms, stemmed and diced and 2″ piece ginger, minced. Let cook until the mushrooms soften and start to brown, about 3 minutes.
- Add the honey mixture, and bring to a simmer.
- In a small bowl, whisk together 1 tsp cornstarch and 1 tsp water, then stir into the pan.
- Simmer until the glaze thickens, about 1 minute. Remove from heat, and set aside.
- Broil the salmon (keeping the oven door propped slightly open) until it starts to brown and becomes almost firm to the touch, about 6 minutes.
- Remove the salmon from the oven, spoon the glaze over it, then return to the oven, and broil for about 1 minute or until the glaze browns and the salmon is cooked through.
- Remove the salmon, sprinkle with 3 scallions, green parts, thinly sliced, and serve.