I have mixed feelings about the change of seasons. I’m a spring/summer kind of guy, and I always suffer a little melancholy as September rolls around. Summer vacations are over, and Atlanta traffic indicates kids are back in school. I can’t describe it, but there’s something in the air that changes this time of year. We’re still warm in Atlanta, but maybe it’s the angle of the sun and the clearer air. Things just look different. All signs point to the arrival of fall.
Once I’m over my feelings about the end of summer, I go with the flow and enjoy those cool, crisp, sunny days; jackets; apples; and fall comfort food. Speaking of comfort food, I must say that my tastebuds start craving soups, stews, chili, and stick-to-your-ribs dishes. Maybe I’m a little fickle with my love of summer, because I’m so ready to drag out my 9-quart Le Creuset and make a big pot of something warm and delicious.
Before those more substantial foods start packing on the calories, I’m going to balance what’s on our table with some lighter fare. For today’s post, I’ve created a Thai-flavored salmon with ginger and shitake mushrooms. My Thai friend, Su, taught me years ago that Thai dishes contain sweet, sour, salty, umami, and spicy flavors. The glaze for this dish contains honey for sweet flavor, lime juice and rice vinegar for sour flavor, fish and soy sauces for salty and umami flavor, and sriracha sauce for spicy flavor. Adding ginger and garlic rounds out this glaze and creates a super delicious topping for the broiled salmon.
Ingredients
(Adapted from Fine Cooking Weeknight Dinner)
3 tablespoons fresh lime juice
3 tablespoons fish sauce
2 tablespoons gluten-free soy sauce
1 teaspoons rice vinegar
3 tablespoons honey
1 tablespoon Sriracha (more or less to taste)
3 tablespoons sesame oil, separated
8 ounces shitake mushrooms, stems removed and roughly chopped
1 medium red bell pepper, cored, seeded, and chopped
3 cloves garlic, minced
2 tablespoons minced fresh ginger
6 6-ounce salmon filets
1 teaspoon cornstarch
1/2 cup sliced scallions, green part only
1/4 cup roughly chopped cilantro leaves
Instructions
1. In a small bowl, whisk together lime juice, fish sauce, soy sauce, rice vinegar, honey, Sriracha, and 2 tablespoons sesame oil.
2. Preheat oven on broiler setting. Cover a baking sheet with parchment paper. Place salmon filets on a baking sheet and brush with lime and soy mixture. Place under broiler for 3 to 4 minutes.
3. While salmon is cooking, heat 1 tablespoon sesame oil in a large skillet over high heat. Add garlic and ginger and saute for 30 seconds, stirring frequently. Add red pepper, sauteing from 1 to 2 minutes. Add mushrooms and continue cooking for 1 to 2 minutes until mushrooms are almost done. Whisk cornstarch into remaining soy mixture and pour into skillet. Continue cooking for 1 minute until glaze is thickening. Remove from heat.
4. Remove salmon from oven and spoon mushroom and ginger glaze over filets. Return to oven and continue broiling for 4 to 5 minutes or until salmon flakes when pressed. Cooking time will depend on the thickness of filets.
5. Remove from oven, garnish with sliced scallions and cilantro, and serve immediately.
https://southernboydishes.com/2014/09/13/thai-salmon-with-ginger-and-shitake-mushrooms/You may also like:
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Hello there! I came across your recipe and decided to give it a whirl and boy am I glad I did! The longer it cooked,the more the flavors intensified in the glaze. This was a homerun in my house and it will be kept in my food rotation! I admit while putting together all the ingredients, I was skeptical that it would turn out good but stepping outside your comfort food zone is good sometimes.😉😏
Many,many thanks!
Trina
Thanks for stopping by SBD, Trina! So glad you enjoyed the recipe!
You just convinced me to break out of my habit of using the same old rub for salmon and do something way out there – like this! The marinade you used had me sold, but them you topped it with the mushrooms and ginger glaze. What a uniquely interesting combination! To be honest, I’ve never broiled salmon. We usually grill it, so broiling salmon will be a new experience for me. Thanks for sharing this fabulous recipe! I’m with you in hating to see the end of summer. I love the fall, but the fall is so short here and then we have winter…a season I’m no longer very fond of. 🙂
I was in NW Arkansas and was able to catch a glimpse of fall, which I miss living here in SoCal. Love the flavors and confetti of color in your salmon dish. Sadly, I can’t use either soy sauce or fish sauce because of its sodium content. But I have discovered some substitutes for bringing umami to Asian dishes.
Oh, but Bart is going to flip for this! I am always on the lookout for new ways to prepare his beloved salmon, and this looks like something he’ll enjoy. Thanks a million, and I hope you are enjoying the slide into fall.
Salmon is well suited to Thai flavors, I think it’s the fat. Of course I don’t think many salmon swim Thai waters so why the combo is so good is a mystery. GREG
PS I keep forgetting to tell you that my neighbor is Bill Harris “At The Movies” (an 80’s icon).
Two of my favorite things: salmon and Thai flavors. You got the holy trinity just right. Gorgeous!
Salmon is a weeknight staple in my household, so this recipe is perfect for me. Definitely going to be recreating it.. looks delicious and full of flavour!