Salmon Meunière with Mushroom and Lemon Soy Sauce Dressing
Salmon Meunière with Mushroom and Lemon Soy Sauce Dressing

Hey everyone, it is Jim, welcome to our recipe site. Today, I’m gonna show you how to prepare a distinctive dish, salmon meunière with mushroom and lemon soy sauce dressing. One of my favorites. This time, I am going to make it a bit unique. This will be really delicious.

Salmon Meunière with Mushroom and Lemon Soy Sauce Dressing is one of the most popular of recent trending meals in the world. It is enjoyed by millions daily. It’s simple, it is fast, it tastes yummy. Salmon Meunière with Mushroom and Lemon Soy Sauce Dressing is something which I’ve loved my entire life. They’re fine and they look fantastic.

To get started with this particular recipe, we must prepare a few components. You can cook salmon meunière with mushroom and lemon soy sauce dressing using 16 ingredients and 11 steps. Here is how you can achieve it.

The ingredients needed to make Salmon Meunière with Mushroom and Lemon Soy Sauce Dressing:
  1. Get 4 fillets Fresh salmon filets
  2. Get 200 grams total Mushrooms (Shimeji, eringi etc.)
  3. Prepare For prepping the salmon
  4. Get 1 tbsp Sake
  5. Take 1 Salt and pepper
  6. Get 1 Cake flour
  7. Prepare For the sauce:
  8. Get 20 ml Sake
  9. Get 20 ml Mirin
  10. Take 20 ml Soy sauce
  11. Take 10 ml Lemon Juice (for the finishing touch)
  12. Make ready 1 piece Grated ginger
  13. Take For Sautéing and Stir-fry
  14. Make ready 1 tbsp Vegetable oil
  15. Make ready 1 clove Garlic
  16. Prepare 1 tbsp Sake
Instructions to make Salmon Meunière with Mushroom and Lemon Soy Sauce Dressing:
  1. Sprinkle the fresh salmon with refined sake, and let it sit at room temperature for 20 minutes.
  2. Cut the mushrooms into easy-to-eat portions. They will shrink when you cook them, so I recommend cutting them a bit large.
  3. Heat vegetable oil and the garlic slices into a pan, and turn it on over a low heat. Once it is aromatic, take the garlic out.
  4. Thoroughly wipe the moisture off of the salmon with a paper towels. Sprinkle both sides with salt and pepper. Coat with cake flour, and dust off the excess flour.
  5. Fry the salmon in a well-preheated pan from the skin side first.
  6. After frying them crispy on both sides over strong heat, remove them from the pan. (They do not have to be cooked all the way through).
  7. Saute the mushrooms in the same pan. Once they have been coated in the cooking oil, sprinkle sake and quickly sauté.
  8. Mix all of the sauce ingredients together aside from the lemon juice.
  9. Stir the sauce into the sautéed mushrooms, and bring to a boil.
  10. Return the salmon to the pan, and cook over a medium heat while ladling the sauce on top. Once the sauce has thickened, turn off the heat and drizzle lemon juice.
  11. Arrange onto a plate along with the accompanying vegetables.

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