Teriyaki Salmon with Shimeiji Mushrooms

Wash and pat salmon fillets very dry with paper towel. Season with salt and pepper.

In a small bowl, mix mirin, soy sauce and sugar. Set aside.

Heat up a flat skillet or pan without any oil.

Rub oil on both sides of salmon fillet (see note below). Sear fillets on high heat, 1 minute on each side for medium rare. If your pan is small, do it in 2 batches so you don’t crowd the pan. Remove to serving platter.

Reduce heat to medium high. Add a little more oil if pan is dry. Toss in garlic and stir for 20 seconds. Add in shimeiji mushrooms and a pinch or two of salt and pepper. Stir-fry for about 1 minute until tender but still crunchy.

Scatter cooked mushrooms over salmon fillets.

In the same pan on medium high, pour in sauce and simmer for about 1-2 minutes or until thickened slightly and shimmery. Pour over fillets and mushrooms. Nom nom!

Note: The oil is rubbed onto the fish instead of poured into the pan because, in order to sear, high heat is required. That would smoke up the oil and make your kitchen smell if you either heat up the oil or pour it into a very hot pan.