Steamed Salmon with Teriyaki-Orange Mushrooms
6
Product(s) Used
Special Diet
Gluten-FreeCourse
Main CourseMain Ingredient
SeafoodOccasion
Quick & Easy, Cookouts, EntertainingIngredients
- 8 ounces fresh shiitake mushrooms
- 8 ounces fresh white mushrooms
- 1/3 cup San-J Teriyaki Sauce
- 2 Tablespoons orange marmalade
- ½ small onion finely chopped
- ¼ teaspoon ground black pepper
- 2 ½ pounds salmon fillet
- ½ teaspoon salt
Directions
- 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.
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