One Pan Soy Butter Salmon with Mushrooms

By RecipeTin Japan · 25 min

Ingredients

Instructions

1. Remove the stems from the shiitake and slice thinly, about 2 mm thick. Cut king oyster mushrooms in half or into thirds crosswise to 4-5 cm long if very large, then halve lengthwise and slice thinly, about 2 mm thick. Separate enoki stems and halve their length. Trim the base of shimeji and separate the cluster into 1-3 stems.
2. Cut the salmon fillet into slices about 1.5 cm thick, perpendicular to the backbone, then cut each slice into bite-sized pieces (usually 4), making sure each piece keeps skin on one side.
3. Sprinkle the salmon pieces with salt and pepper and leave for 15-20 minutes.
4. Pat the salmon dry with kitchen paper, then dust with cornflour/cornstarch.
5. Heat the oil in a deep frying pan over medium to medium-low heat.
6. Place the salmon in the pan and cook for about 2 minutes, until the bottoms are lightly browned. Turn and cook for 1 to 1½ minutes more.
7. Push the salmon to one side, add the mushrooms and gently stir-fry, turning them as needed. After about 1 minute, when they begin to shrink, mix them with the salmon and keep cooking.
8. Cook until all the mushrooms have wilted, about 2 minutes, then add the soy sauce, mirin, water and butter. Stir gently until the butter has completely melted, then remove the pan from the heat.
9. Move to a plate and sprinkle the chopped green onions over the top.

Summarized from RecipeTin Japan's video. Watch it for the details.

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