Baked Salmon Smothered with Sake Soaked Shiitake Sauce
HERE FISHY, FISHY, FISHY…
Hey guys, Chinese New Year is in less than a week! Yes, it falls right after the Super Bowl. So, does a “cleaner” meal after all the fun, calorie-loaded game food sound good? It does to me. So, here’s a simple, but deliciously complex tasting; clean but thoroughly satisfying Asian influenced-meal for the week after the testosterone-filled day. You’re welcome.
We’ve been getting PLENTY of snow these last couple of days. I guess the warm before the storm got me rather spoiled. It’s freezing out there! Therefore, my idea of smoking my freshly purchased fillet of Salmon on our much loved Traeger™ is not going to happen 🙁 So, I’m putting the fish, which is simply seasoned with salt and freshly ground pepper and squirted wonderfully with lemon juice into the oven. Why not keep it simple, right? Right.
Guys, this Baked Salmon Smothered in Sake Soaked Shiitake Sauce is awesome! Setting the oven temperature low will help you gently cook the salmon. Don’t we want a moist and sultry fish? And then… it’s going to be served with a mountain of wonderfully sautéed mushrooms. Can you already taste it in your mind?
I’m using shiitake mushrooms, which like portabellas, have a splendidly meaty texture. And sautéing this produce brings out its earthy and smoky flavor. Along with the garlic, ginger and sake, these shiitake mushrooms run and swirl together, amplifying each other’s flavor. The multi-layered, yet harmonious taste of this shiitake sauce complete the opulent character of the salmon. Oh, I love the fact that it’s so simple to make, yet the presentation is so elegant.
Noodles, mashed potatoes, rice, even salad, can be served alongside this meal. I’m making forbidden black rice to take this grub to a whole different level of grand! Well, you know what? I can post this other simple, yet super heathy dish for you. Why not… I’m feeling rather generous 😉 Does tomorrow sound good? So yes, check out my post tomorrow. I’ll see you soon!
- 2 pound fillet of salmon
- Juice of 1 lemon, divided
- Sea salt flakes and fresh ground pepper, to season
- ¼ cup grape seed oil
- 8 ounces shiitake mushrooms, stemmed and sliced
- 1 tablespoon minced garlic
- 2 tablespoons minced ginger
- 1 cup mixed color mini bell peppers, seeded and diced
- 1 cup unfiltered sake
- Preheat oven to 325ºF and line a half-size rimmed baking sheet with parchment paper.
- Pat salmon dry, and place it on the baking sheet. Spritz with juice of ½ lemon and lightly sprinkle with salt and pepper. Bake for about 15 minutes, or until it turns opaque and when ready remove from the oven.
- While the salmon bakes, heat oil in a large skillet over medium-high heat. Add mushrooms, season with salt and pepper until slightly brown. Add garlic and ginger, cook until fragrant, no longer than 1 minute. Add bell peppers and sake into the mixture. Gently stir until the liquid is reduced and bubble up around the edge of the pan. Remove from the pan.
- Top salmon with mushrooms mixture and spritz with the rest of the lemon juice.