A dinner ready dish.
Ingredients
1 Package (100g) Bunapi
1 Package Bunashimeji
4 Salmon Filets
1 Tsp Salt
Black pepper, to taste
2 Tsp Curry Powder
2 Tbsp Flour
2 Tsp Grain Mustard
2 Tbsp Olive Oil
2 Tbsp White Wine
Tag: salmon
Sautéed mushrooms with Salmon and Cabbage sauce
Ingredients
1 Package Eryngii (King Trumpet)
1 Package Maitake
4 Salmon Filets
1 Tsp Salt
1 Tbsp Olive Oil
100g Spinach
For the cabbage sauce:
200g Cabbage
1/2 an onion
2 Sheets of Bacon
2/3 Cup water
1 Tsp salt
Pepper, to taste
1 Tbsp Olive Oil
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Autumn inspired Salmon and Squash
Pan Seared Salmon with Teriyaki Mushroom Sauce
Ingredients
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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