Salmon can be prepared in various ways, but baking it in honey-soy sauce with shiitake mushrooms and serving it on a rice bed will give the dish a vibrant Asian touch.
This dish takes only 35 minutes to prepare.
Recipe for 4 servings
Ingredients:
4 tbsp rice or wine vinegar
2 tsp sesame oil
2 tbsp soy sauce
2 tbsp honey
3 tsp hot ketchup
1 tbsp mustard
1 salmon fillet
200 g shiitake mushrooms (you can use champignons)
1 large red bell pepper
1 large bunch of green onions
2 packets of instant jasmine rice
Preparation:
Preheat the oven to 240°C. In a bowl, mix 3 tablespoons of vinegar, 1 tablespoon of sesame oil, soy sauce, honey, ketchup, and mustard, whisking thoroughly. Set aside 1/2 cup of the sauce.
On a large baking sheet lined with parchment paper, place the salmon skin-side down, adding a bit of oil, and brush with 2 tablespoons of the soy mixture. Bake the fish for 8 minutes.
Thoroughly rinse and slice the mushrooms, then mix with the sliced bell pepper and onion, adding 1 tablespoon of the soy mixture. Arrange the vegetables and mushrooms on the baking sheet around the fish and brush the salmon with the remaining sauce. Bake for another 10 minutes or a little longer until the mushrooms and vegetables are tender.
Prepare the rice according to the package instructions. Mix it with the remaining 1 tablespoon of vinegar and sesame oil, adding salt and pepper to taste, then transfer to a separate dish.
Arrange the mushrooms and vegetables on a plate. Carefully lift the fish using two spatulas to avoid damaging the skin, and place it on top of the garnish. Sprinkle with sesame seeds. Serve with rice and the remaining sauce.
Source: 1001sovet
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