Seared Salmon with Shiitake-Teriyaki Cream Sauce

Temps des Fêtes 2014
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food and drink

BY: Tonia Wilson-Vuksanovic

In order to get equal-size pieces of salmon ask the fish monger for a piece that is cut from the centre of the side of salmon.

1 tbsp (15 mL) + 2 tbsp (30 mL) vegetable oil, divided
1 tsp (5 mL) garlic, finely chopped
2 tsp (10 mL) fresh ginger, peeled and finely chopped
½ cup (125 mL) loosely packed shiitake mushroom tops, coarsely chopped
¼ cup (60 mL) water
1 tbsp (15 mL) teriyaki or soy sauce
½ cup (125 mL) 35% cream
½ cup (125 mL) green onions, sliced on an angle into ½ inch (1 cm) pieces
8 to 10 oz (250 to 300 g) salmon fillet, cut into 4 equal-size cubes (skin on)
Salt to taste
¼ tsp (1 mL) freshly ground black pepper, or to taste

1 In a medium saucepan, heat 1 tbsp (15 mL) vegetable oil over medium heat. Add garlic and ginger and cook for 1 minute.

2 Add mushrooms, stirring, cook for 2 minutes more over medium heat.

3 Add water and teriyaki sauce, cook for 2 minutes.

4 Add cream and green onions. Continue cooking until sauce reduces and is thickened to a light sauce consistency, about 4 minutes. If it thickens too much add 1 tsp (5 mL) or more water to loosen it. Set aside until salmon is ready.

5 In a medium nonstick skillet, heat remaining 2 tbsp (30 mL) vegetable oil over medium-high. Lightly season salmon with salt and pepper and carefully place salmon in skillet, flesh-side down. Cook until golden, about 2 to 3 minutes and flip. Cook skin side until skin is crispy and salmon is just cooked and still pink in the middle, another 2 to 3 minutes.

6 Warm sauce if needed, spoon sauce evenly onto 4 plates, and top with a cube of salmon.

Serves 4