Salmon and ginger and ‘shrooms
11 Sep
I bought some oyster mushrooms the other day but they looked kinda strange. Are they supposed to look like tree barks? In any case, I diced them into tiny pieces. And while I was doing it, I pretended to be a ninja. It was more fun that way.
This recipe is a result of a random “let’s see if this would taste good together” experiment. Instead of breadcrumbs, I had crackers in a Ziploc bag from a trip and decided to crush them up. 
The verdict = yummy-ness. Success!
Recipe: Grilled soy ginger salmon
Makes 2 small servings
Ingredients:
1 pound of salmon steak
10 individual crackers, crushed
4 tablespoons of soy sauce
3 tablespoons of water
1/2 cup of diced mushrooms
1/2 teaspoon of sugar
1 teaspoon of corn starch
1 clove of finely minced ginger
Procedure:
1. Mix diced mushrooms and ginger together in a bowl.
2. In a pot, add soy sauce, water, mushrooms and sugar over low heat.
3. Continue cooking over low heat, until the mushrooms are cooked. Add corn starch and turn off heat. The sauce with thicken. Set aside.
4. Rinse off salmon and pat dry. Sprinkle with lemon or lime.
5. Heat the pan, making sure that it’s screaming hot. Cover with olive oil. Add salmon; skin side down. Cook for 5-7 minutes on each side.
5. Remove salmon from pan. Pour sauce. Top with crushed crackers and serve.
See that lime right there? Without thinking, I managed to squeeze the whole half onto that small piece of salmon. I keep forgetting that with limes, a little goes a long way!
I ate my salmon with some greens.
What about you? How do you like to prepare salmon?
