Izakaya Sakura Salmon and Japanese Mushroom Salad |
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Prep Time: 15 Minutes Cook Time: 10 Minutes |
Ready In: 25 Minutes Servings: 4 |
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This recipe is from a local Japanese restaurant. Ingredients:
1/2 lb salmon fillet |
1 (2 ounce) package enoki mushrooms |
1 (2 ounce) package shimeji mushrooms |
1/4 cup parsley, chopped |
1 tablespoon vegetable oil |
1 tablespoon flour |
salt and black pepper, to taste |
1 tablespoon soy sauce |
1 tablespoon vinegar |
1 tablespoon olive oil |
1/2 teaspoon fresh ginger juice |
Directions:
1. Remove skin and bone from the salmon. Cut into bite-sized chunks.
2. Lightly season the salmon with salt and pepper. Sprinkle flour over the seasoned salmon.
3. Cut stems off the enoki and shimeji mushrooms. Cook them for 1-2 minutes in boiling water.
4. In a large frying pan, grease a skillet with vegetable oil and saute the salmon.
5. Mix the cooked salmon, mushrooms, parsley and pre-mixed dressing.
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