Izakaya Sakura Salmon and Japanese Mushroom Salad

Name: Izakaya Sakura Salmon and Japanese Mushroom Salad
Prep time: 15 min
Cook time: 10 min
Total time: 25 min
Yield: 4 serving(s)
Ingredients: 1/2 lb salmon fillet; 1 (2 ounce) package enoki mushrooms; 1 (2 ounce) package shimeji mushrooms; 1/4 cup parsley, chopped; 1 tablespoon vegetable oil; 1 tablespoon flour; salt and black pepper, to taste; 1 tablespoon soy sauce; 1 tablespoon vinegar; 1 tablespoon olive oil; 1/2 teaspoon fresh ginger juice

Submitted by Member 610488

"This recipe is from a local Japanese restaurant."

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Ready In:: 25mins
Ingredients:: 11
Serves:: 4

ingredients

¹⁄₂ lb salmon fillet
1 (2 ounce) package enoki mushrooms
1 (2 ounce) package shimeji mushrooms
¹⁄₄ 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
¹⁄₂ teaspoon fresh ginger juice

directions

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