Teriyaki Mushroom Sauce with Grilled Salmon
Top Rated Recipe
Key Details:
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prep time: 5 minutes
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Cook time: 20 minutes
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Difficulty Level: Easy
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Course: Main Course
Cuisine: Fusion
Key Ingredients:
Salmon fillets
Soy sauce
Mirin (Japanese sweet rice wine)
Sugar
Shiitake mushrooms
About Teriyaki Mushroom Sauce with Grilled Salmon
Table of Contents
Grilled salmon fillets served with Japanese style mushroom sauce
Read More- Salmon fillets 4 (170 gms each)
- Salt to taste
- Black pepper powder to taste
- Cooking oil 1 tbsp
Step 1. To make Teriyaki sauce, put soy sauce, Mirin and sugar in a non-stick pan and cook for 3 minutes or till the sauce thickens.
Step 2. Take the fish fillets on a plate, season them with salt and pepper. Brush with 1 tbsp oil.
Read MoreIngredients
- Salmon fillets 4 (170 gms each)
- Salt to taste
- Black pepper powder to taste
- Cooking oil 1 tbsp
- Spring onions, sliced 2
- Teriyaki sauce
- Soy sauce ¼ cup
- Mirin (Japanese sweet rice wine) ½ cup
- Sugar 2 tbsps
- Shiitake mushrooms 340 gms
- Oil ½ tbsp
How to Make Teriyaki Mushroom Sauce with Grilled Salmon (Stepwise Photos)
Method
- To make Teriyaki sauce, put soy sauce, Mirin and sugar in a non-stick pan and cook for 3 minutes or till the sauce thickens.
- Take the fish fillets on a plate, season them with salt and pepper. Brush with 1 tbsp oil.
- Heat another non-stick pan, add the fish fillets and cook for about 3 minutes on each side. Transfer onto a serving plate.
- Add ½ tbsp oil to the same pan and heat. Add mushrooms and cook for 2 minutes. Reduce heat, add the prepared Teriyaki sauce and mix. Simmer for 1 minute.
- Pour this sauce over the salmon fillets, garnish with spring onion and serve hot.
Additional Tips and Tricks
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Chaitrali Deshmukh
Thank you for the amazing instructions.
I have success w/ my dosa but does not last long stored in the refrigerator.
Maybe I am fermenting for too long, or add the salt before the rise?
I also was wondering if it is important to blend separately or can it be blended all together?
Reply
Chef Saransh Goila
Hi Chaitrali,
Yes, cut down the fermentation time and add salt only to the required portion
at the time of making the dosa. Also storing in smaller containers just enough for a day helps.
Once the batter in a larger container is disturbed (by stirring or scooping out a little etc), I
feel it turns sour faster. You can blend them together if you want. But we do it separately
because we want the dal batter to become fluffy and the rice batter slightly coarse. Fluffy dal
batter makes the dosas light and coarse rice batter makes them extra crispy without making the
dosas hard. Hope this helps
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