King White Salmon w/Shiitake Ginger Glaze
I saw white king salmon at the market and had to try it. The flavor of this king salmon recipe is delicate and is extremely buttery and tender in texture. Topped with a shiitake ginger glaze, this was a meal fit for kings!
- 2 6 ounce white king salmon fillets
- 3 tablespoons butter, melted
- 1/4 cup honey
- 1/4 cup water
- 3 tablespoons rice vinegar
- 2 tablespoons Aloha shoyu
- 1/4 lb shiitake or hamakua mushrooms, stemmed and diced
- 2? piece ginger, finely minced
- 1 teaspoon cornstarch
Place salmon filets on oiled baking pan. brush salmon with butter and season with salt and pepper. Set aside.Whisk honey, water, rice vinegar, soy sauce, set aside. In a large skillet, heat vegetable oil over medium heat, then sautee mushrooms and ginger. Let cook until the mushrooms soften and start to brown, about 3 minutes. Add the honey mixture, and bring to a simmer. In a small bowl, whisk together 1 teaspoon cornstarch + 1 teaspoon water, then stir into the pan. Simmer until the glaze thickens, about 1 minute. Remove from heat, and set aside. Broil the salmon until it starts to brown and becomes almost firm to the touch, about 6 minutes. Remove the salmon from the oven, spoon some glaze over it, then broil for about 1 minute or until the glaze browns and the salmon is cooked through. To plate, place salmon on plate, top with mushrooms, fried onions (optional) and surround with additional glaze.