Grilled Salmon with Teriyaki Shiitake

1. 1

   Preheat the broiler.

2. 2

   In a small bowl, whisk the sake with the soy sauce, brown sugar and sesame oil.

3. 3

   In a large nonstick, ovenproof skillet, heat 2 teaspoons of the canola oil.

4. 4

   Add the shiitake and cook over high heat, stirring occasionally, until lightly browned in spots and tender, about 8 minutes.

5. 5

   Add all but 1 tablespoon of the sake mixture and cook, stirring, until the skillet is dry and the mushrooms are glazed, about 2 minutes.

6. 6

   Transfer the mushrooms to a plate.

7. 7

   Wipe out the skillet and heat the remaining 1 teaspoon of canola oil.

8. 8

   Add the salmon fillets and cook over high heat, turning once, until lightly browned, about 4 minutes.

9. 9

   Spoon off any fat in the skillet.

10. 10

    Remove the skillet from the heat, add the reserved 1 tablespoon of the sake mixture and turn the fillets to coat.

11. 11

    Broil the salmon until the top is golden, lightly glazed and just cooked through, 1 1/2 to 2 minutes.

12. 12

    Transfer the salmon to plates and top with the mushrooms.

13. 13

    Sprinkle with the snipped chives and serve.

* Per serving · 4 servings · Values may vary.

No additional tips available.