Asian Glazed Salmon Fillets
“A glaze made with Essence de Champignon Gold, mirin, grated ginger and a touch of soy sauce.”
Prep time: 0:10 Overall time: 0:10
2 servings scale / convert
2 tbsp. mirin (a Japanese rice wine available in Asian markets) or Marsala
1 tbsp. (1 ounce) Essence de Champignon Gold®
1 tsp. grated fresh gingerroot
1/2 to 1 tsp. soy sauce
2 6- to 8-ounce salmon fillets, skin left on one side
1/2 tsp. vegetable oil
Salt and ground black pepper
2 tbsp. lightly toasted sesame seeds
1 tbsp. chopped fresh chives
1. Preheat the oven to 375°. Combine the mirin, Essence de Champignon Gold®, ginger, and soy in a small bowl.
2. Brush the salmon fillets with oil and season them with salt and pepper. Heat an oven-proof skillet over high heat. Lay the fillets, skin side down, in the pan and sear them for 1 to 2 minutes.
3. 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.
4. Sprinkle the salmon with sesame seeds and chives and serve.
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