In this dish by Brian Counihan, four mushroom varieties provide an umami-filled foundation for a beautifully marinated filet of glazed salmon. Bursting with sweet, tangy flavor (thanks to the rice wine vinegar and mirin though you can substitute dry sherry or Marsala, if need be), this preparation is a perfect way to brighten up a weekday dinner.
- 16 ounce filet of salmon, skin on and scored
- 6 ounces king oyster mushrooms, halved vertically
- 6 ounces shiitake mushrooms, stems removed
- 6 ounces oyster mushrooms, picked and separated
- 4 ounces pickled enoki mushrooms
- 6 whole scallions, thinly sliced and separated white from green
- 2 cloves garlic, finely chopped
- 3 ounces sweet soy sauce
- 3 ounces mirin
- 3 ounces rice wine vinegar
- 4 ounces soy sauce
- 6 tablespoons unsalted butter
- 6 ounces rice wine vinegar
- 2 ounces lemon juice
- 4 tablespoons sugar
- 4 tablespoons salt
- 1 tablespoon whole peppercorn
- 1/2 tablespoon crushed red pepper
- 6 ounces white miso
- 8 ounces sake
- 3 ounces honey
- 2 ounces sesame oil
- Toast peppercorns in a deep pot at medium-low heat for three to four minutes.
- Clean and rinse the mushrooms then place them into the pot.
- Add vinegar and lemon juice then add red pepper, salt and sugar to the pot. Increase heat to high while stirring to dissolve salt and sugar.
- Once the mixture boils, take the pot off the heat, strain and reserve mushrooms for the dish.
- Blend miso, sake and honey together then whisk in sesame oil in a large bowl.
- Pat dry salmon with a paper towel, immerse in marinade. Cover and refrigerate for two hours, turning once.
- Heat a lightly oiled skillet or non-stick pan to medium-high heat.
- Place salmon skin side down in pan, season with salt and pepper. Allow four minutes of undisturbed cooking before turning fish over for an additional three minutes. Remove from pan, brush skin with half of the sweet soy sauce and rest.
- Add the garlic, white scallions, king oyster, shitake and oyster mushrooms to the pan stir for 30 seconds. Allow to sear and caramelize for three minutes. Deglaze with mirin, soy sauce and rice wine vinegar.
- Reduce liquid to a third then remove from heat and add butter, stirring to incorporate evenly.
- Spoon mushrooms into center of serving dish then top with salmon and pickled enoki mushrooms.
- Drizzle remaining pan sauce over salmon then garnish with scallion greens and remaining sweet soy sauce.