Grilled Salmon with Teriyaki Shiitake
1/4 cup plus 1 tablespoon sake
2 1/2 tablespoons soy sauce
2 1/2 teaspoons light brown sugar
2 teaspoons Asian sesame oil
1 tablespoon canola oil
3/4 pound shiitake mushrooms, stemmed and caps thickly sliced
Four 6-ounce skinless salmon fillets
1 tablespoon snipped chives
TOTAL TIME: 30 MIN Preheat the broiler. In a small bowl, whisk the sake with the soy sauce, brown sugar and sesame oil. In a large nonstick, ovenproof skillet, heat 2 teaspoons of the canola oil. Add the shiitake and cook over high heat, stirring occasionally, until lightly browned in spots and tender, about 8 minutes. 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. Transfer the mushrooms to a plate. Wipe out the skillet and heat the remaining 1 teaspoon of canola oil. Add the salmon fillets and cook over high heat, turning once, until lightly browned, about 4 minutes. Spoon off any fat in the skillet. Remove the skillet from the heat, add the reserved 1 tablespoon of the sake mixture and turn the fillets to coat. Broil the salmon until the top is golden, lightly glazed and just cooked through, 1 1/2 to 2 minutes. Transfer the salmon to plates and top with the mushrooms. Sprinkle with the snipped chives and serve.
... NOTES One Serving 412 cal, 24 gm total fat, 4.4 gm saturated fat, 7 gm carb, 1 gm fiber. The Good News Dr. Andrew Weil mixes sake with soy sauce, sesame oil and brown sugar to make an Asian-accented glaze for shiitake. Using the meaty-tasting mushrooms as a topping for salmon creates a dish loaded with heart-protective omega-3 fatty acids, B vitamins and protein.