Salmon, Shungiku & Mushrooms
Greg Dunmore
Servings
4
This dish was a staple of Nojo, the Izakaya I used to own. Inspiration came from a solo trip to Hokkaido, where I had salted salmon with butter. Hokkaido produces great dairy products, especially butter and milk. Combining the salmon with mushrooms cooked in butter seemed natural.
Ingredients
Directions
- Marinate the salmon in the liquid shio koji for at least 1 hour and up to 12 hours.
- Broil the salmon until it is done and has a slight char to it.
In the meantime, in a sauté pan over medium high heat, add the butter, and cook until it just starts to brown. Add the mushrooms and salt and continue cooking, stirring occasionally, until the mushrooms start to turn golden brown. Deglaze with ½ cup of dashi then add the shungiku, stir and reduce until only a little sauce remains, if your liquid evaporates, you can add some more dashi.
- Plate the mushrooms and shungiku first, then top with the broiled salmon and garnish with a lemon wedge.
Recipe Note
* You can substitute Mizuna if you can’t find Shungiku.