Steamed Salmon with Teriyaki-Orange Mushrooms

Prepare grill or preheat oven to 450°F. Remove and discard shiitake stems; slice caps (makes about 3 ½ cups). Trim and slice white mushrooms (makes about 3 cups). In a large bowl, combine San-J Teriyaki Sauce, marmalade, onion and pepper. Add prepared mushrooms; toss until well combined.

Arrange salmon, skin-side down, in the center of a 26-inch long piece of heavy-duty aluminum foil. Sprinkle with salt; top with Teriyaki-mushroom mixture. Cover fish with foil, sealing edges tightly to prevent leakage, but leaving space inside packet for heat circulation. Place on a rack over hot coals or in the oven on a shallow pan. Cook until fish flakes near the edge, about 25 minutes. Garnish with orange slices and parsley, if desired.