Izakaya Sakura Salmon and Japanese Mushroom Salad

“This recipe is from a local Japanese restaurant.”
READY IN:
25mins
SERVES:
4
UNITS:
US

Ingredients Nutrition

  • 12 lb salmon fillet
  • 1 (2 ounce) package enoki mushrooms
  • 1 (2 ounce) package shimeji mushrooms
  • 14 cup parsley, chopped
  • 1 tablespoon vegetable oil
  • 1 tablespoon flour
  • salt and black pepper, to taste
  • Dressing
  • 1 tablespoon soy sauce
  • 1 tablespoon vinegar
  • 1 tablespoon olive oil
  • 12 teaspoon fresh ginger juice

Directions

  1. Remove skin and bone from the salmon. Cut into bite-sized chunks.
  2. Lightly season the salmon with salt and pepper. Sprinkle flour over the seasoned salmon.
  3. Cut stems off the enoki and shimeji mushrooms. Cook them for 1-2 minutes in boiling water.
  4. In a large frying pan, grease a skillet with vegetable oil and saute the salmon.
  5. Mix the cooked salmon, mushrooms, parsley and pre-mixed dressing.

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