Roasted Salmon Topped with Sake-Glazed Shiitakes

A guest recipe by Andrew Weil, MD

Serves 4

Fresh salmon fillets are baked gently and smothered with a flavorful preparation of shiitake mushrooms. Quick and simple but also elegant, this is a main course for any occasion. The salmon must not be dry; be careful not to overcook it.

2 cloves garlic, mashed and allowed to sit for 10 minutes

4 (6-ounce) salmon fillets, pin bones removed

Spritz of fresh lime juice
¼ teaspoon sea salt
Freshly ground black pepper
2 tablespoons grapeseed oil
1 tablespoon minced, peeled fresh ginger
4 ounces shiitake mushrooms, stemmed and sliced (about 2 cups sliced)
¼ teaspoon sea salt
⅓ cup diced red bell pepper
⅓  cup cooking saké
2 scallions, white and light green parts, chopped

Preheat the oven or toaster oven to 325ºF and line a rimmed baking sheet with parchment paper.

Place the fish on the baking sheet and sprinkle with lime juice, salt and pepper. Roast for 12 to 13 minutes or until just opaque. Don’t be afraid to take the fish out before you think it’s done since it will continue to cook once you remove it from the oven.

While the fish bakes, heat the oil in a 10 or 12-inch skillet over medium-high heat Add the shiitakes, salt, and pepper and cook until softened and slightly browned. Add the ginger and garlic stirring until just fragrant, about 20 seconds. Stir in the red pepper and saké and reduce the liquid  for about 1 minute or until the saké begins to bubble up around the edge of the pan. Remove from the heat.

To serve, top each piece of salmon with the mushrooms, a squeeze of lime juice and scallions. Serve hot.

Reprinted with permission from Andrew Weil, MD, Fast Food, Good Food: More Than 150 Quick and Easy Ways to Put Healthy, Delicious Food on the Table. Copyright © 2015 by Andrew Weil, Little, Brown and Company, a division of Hachette Book Group. New York, NY.