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 salmon fillets with 1 tablespoons of the cooking oil, 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. Return the frying pan to the stove on medium-high heat. When hot, add the 1/2 tablespoon of cooking oil. Add the mushrooms and saute for about 2 minutes. Reduce heat to low and add the Teriyaki sauce, let simmer for 1 minute. Serve the mushrooms on top of the salmon.