Salmon Fillet with Shiitake Mushrooms and Corn

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.