Salmon Fillet with Shiitake Mushrooms and Corn
Ingredients
- Ingredients
- 350 grams shiitake mushrooms
- 300 grams Corn (canned)
- 2 centimeters fresh ginger
- 1 garlic clove
- 1 shallot
- 4 pcs Salmon (ready to cook, skinless, á 150 grams)
- 2 Tbsps Lime juice
- salt
- freshly ground peppers
- soybean oil
- 1 Tbsp honey
- 3 Tbsps soy sauce
- 1 Tbsp Oyster sauce
- 150 milliliters vegetable stock
- 2 Tbsps scallions
Preparation steps
Clean the mushrooms, remove the stems and thinly slice the caps. Drain and rinse the corn and drain well. Peel and finely chop the ginger, garlic and the shallot. Heat 2 tablespoons of the oil in a skillet. Rinse the salmon, pat dry, drizzle with lime juice, season with salt and pepper and saute over high heat until the salmon is lightly colored. Reduce the heat to medium and cook until the fish is just cooked through.
Heat 2 tablespoons oil in a separate pan and saute the shallot with the ginger and garlic until tender. Add the mushrooms and saute until beginning to soften. Stir in the corn. Season with salt and pepper.
In a small saucepan bring the honey, soy sauce and oyster sauce to a boil and reduce slightly.
Arrange the vegetables on warmed plates, top with the salmon and drizzle with the sauce. Serve sprinkled with chopped chives.
