Pan Seared Salmon with Teriyaki Mushroom Sauce



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

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