Four 6-ounce salmon fillets
Salt and freshly ground black pepper
Two 6-ounce packages of Hokto King Trumpet mushrooms, ends trimmed and mushrooms sliced into 1/4 inch thick slices
1 1/2 tablespoons cooking oil, separated
1 stalk green onion, thinly sliced
1/2 cup Teriyaki sauce (recipe below)
Easy Teriyaki Sauce
1/4 cup soy sauce
1/4 cup mirin (Japanese sweet rice wine)
2 teaspoons sugar
1. To make the Easy Teriyaki Sauce, whisk all the sauce ingredients in a small sauce pan and simmer on low for 3 minutes, until the sauce has thickened slightly.
2. Brush the salmon fillets with 1 tablespoons of the cooking oil then season with salt and pepper.
Heat a frying pan over high heat and cook for 3 minutes on each side, until just cooked through. Remove the salmon to a plate to let rest.
3. Place the frying pan on the stove-top on medium-high heat. When hot, add 1/2 tablespoon of cooking oil.
Add the mushrooms and sauté for about 2 minutes. Reduce heat to low and add the teriyaki sauce and let simmer for 1 minute.
Serve the mushroom teriyaki sauce on top of the salmon.
recipe by Steamy Kitchen