To support your Omega-3 intake, try our Asian style glazed salmon recipe, its delicious and easy to make.
Ingredients
4 cups shiitake mushrooms 1 ½ tablespoons sesame oil ¼ cup soy sauce ¼ cup rice vinegar 1 tablespoon finely grated ginger 1 ½ teaspoons corn flour combined with 2 teaspoons of water 4 salmon fillets, skin and bones removed ½ cup finely diced capsicum ½ cup thinly sliced spring onions Salt and pepper to taste
Method
Heat oven to 200°C. In a large bowl, toss the mushrooms with 1 tablespoon of sesame oil. Arrange the mushrooms in a single layer on a baking sheet and roast for 10 minutes or until soft. Remove from oven and cool. When cool, slice the mushrooms into 1/4-inch slices and return them to the bowl. In a separate bowl, whisk the remaining ½ tablespoon of sesame oil with the soy sauce, rice vinegar, and ginger. Set aside 1/3 cup of this mixture and transfer the rest to a small saucepan. Bring to a boil over high heat. Add the corn flour water mixture and stir for 30 seconds or until thickened. Remove from heat. Line a baking dish with foil. Arrange the salmon portions in the dish, skin side down and evenly spaced. Using a pastry brush, cover the tops and sides of the salmon with the warm glaze. Bake until the salmon is cooked (cut into the thickest part of a fillet to check.) While the salmon is cooking, add the chopped capsicums, spring onions, and left over soy mixture to the mushrooms. Toss to combine and season to taste with salt & pepper. Drizzle the fish with any glaze that has pooled in the baking dish and serve topped with the mushroom salad.
