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Recipe by Leah Barzel

Teriyaki Salmon Chunks with Zesty Mushrooms

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Parve Parve
Easy Easy
6 Servings
Allergens

Contains

- Gluten - Soy
30 Minutes
Diets

A light, Asian-style appetizer with a kick.

Ingredients

Main ingredients

Marinade

  • salt, to taste

  • 1/2 teaspoon prepared mustard

  • pepper, to taste

Zesty Mushrooms

  • 3 tablespoons oil

  • 1 onion, sliced into rings

  • 4 cloves garlic, chopped

  • 1 hot pepper, sliced into strips

  • 1 basket champignon mushrooms, quartered

  • 1 basket portobello mushrooms, quartered

  • 2 tablespoons Glicks Soy Sauce

  • 2 scallions, cut into 3-centimeter strips on the diagonal, for garnish

Directions

Prepare the Salmon

1.

Cut the salmon fillets into 1- and 1/4-inch (3-centimeter) cubes while they are still partially frozen (if using frozen salmon). Soak in lemon juice and salt for half an hour. If using fresh salmon, the soaking can be skipped.

2.

Mix all marinade ingredients in a bowl and brush onto the fish cubes.

3.

Heat a nonstick pan very well and sear the fish on all sides until done. Alternately, you can bake the fish at 450 degrees fahrenheit for 20 minutes.

Prepare the Mushrooms

1.

To prepare the mushrooms, heat oil in a frying pan or wok and saute the onion, garlic, and pepper lightly.

2.

Add the mushrooms and stir-fry for five minutes. Add the soy sauce and the remaining marinade from the fish.

3.

Stiry fry for two to three minutes and remove from flame. Taste and adjust seasoning.

To Serve

1.

Transfer mushrooms to a plate or glass. Skewer the fish chunks and place over the mushrooms.

2.

Garnish with scallions and serve.

Credits

Photography: Daniel Lailah Stylist: Amit Farber

Teriyaki Salmon Chunks with Zesty Mushrooms

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Devora
Devora
5 years ago

Class act! Love that its so easy and gorgeous presentation!

Chaia Frishman
Chaia Frishman
Reply to  Devora
5 years ago

So happy you liked!