Sesame-Ginger Salmon with Red Pepper and Shiitake Mushrooms
lisa
ingredients
- 1/4 cup tamari
- 1/3 cup grated ginger (about a 3-inch segment)
- 4 garlic cloves, finely minced
- 1/2 teaspoon red pepper flakes
- 2 6-ounce pieces salmon, skinned
- 1/2 cup minced scallions
- 1 cup chopped shiitake mushrooms
- 1 cup chopped red bell pepper
- 1/2 cup chopped cilantro
- 1 teaspoon toasted sesame oil
- 2 teaspoons sesame oil
- 1/4 cup sesame seeds
directions
- 1
In a large skillet, combine 1/2 cup water with tamari. Using your hands, squeeze ginger over skillet to extract juice, squeezing until all of the juice has been extracted. Mince pulp and add to skillet. Stir in garlic and red pepper flakes.
- 2
Wash salmon and place in skillet. Cover skillet tightly and simmer over medium heat for 5 minutes, adding more water and tamari if needed. Add scallions, mushrooms and red pepper. Continue cooking until salmon is opaque and vegetables are tender, about 5 minutes longer, depending on thickness of fish.
- 3
Remove fish from skillet and keep warm. Increase heat to high and cook for 1 minute, until cooking liquid is reduced by half. Remove from heat, stir in toasted sesame oil, sesame oil and sesame seeds. Spoon vegetables over fish. Scatter cilantro on top and serve.
Source: lisa
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