Asian Glazed Salmon Fillets
Dress Up the Ordinary
What takes salmon from simple to superb? A glaze made with Essence de Champignon Gold, mirin, grated ginger and a touch of soy sauce. A fetching sprinkle of toasted sesame seeds and fresh chives adds eye appeal. This recipe can be doubled or tripled.
2 tablespoons mirin (a Japanese rice wine available in Asian markets) or Marsala
1 tablespoon Essence de Champignon Gold®
1 teaspoon grated fresh ginger
1/2 to 1 teaspoon soy sauce
2 6- to 8-ounce salmon fillets, skin left on one side
Vegetable oil for the pan
Salt and ground black pepper
2 teaspoons lightly toasted sesame seeds
2 teaspoons chopped fresh chives
Preheat the oven to 375°. Combine the mirin, Essence de Champignon Gold®, ginger, and soy in a small bowl. (If the essence doesn't dissolve completely, transfer the glaze mixture to a small saucepan and whisk over low heat.)
Season the salmon with salt and pepper. Heat an oven-proof skillet just large enough to hold the fillets over medium-high heat. When the pan is hot, add the enough oil to lightly coat the pan, and then add the fillets, skin side up. Sear them for 1 to 2 minutes, until nicely browned.
Turn the fillets over, brush them on top with the glaze, and transfer the pan to the oven. Bake the fillets until cooked through, 8–9 minutes.
Sprinkle the salmon with sesame seeds and chives and serve.
Wine Pairing: Pinot Noir or a lightly oaked Chardonnay.