Ingredients

¼ cup soy sauce
2 ½ tablespoons brown sugar
2 teaspoons sesame oil
4 teaspoons olive oil
2 cups shiitake mushrooms, thickly sliced
4 (6-ounce) wild salmon fillets, skin and pin bones removed
1 tablespoon fresh chives, chopped

Directions

Preheat the oven to 400˚F.

In a small bowl, whisk the soy sauce, brown sugar and sesame oil. Set aside.

In a large ovenproof skillet, heat 2 teaspoons of the olive oil. Add the mushrooms and cook over medium heat until browned. Add all but 1 tablespoon of the soy sauce mixture and cook, stirring until the skillet is dry and the mushrooms are glazed, about 3 minutes. Transfer the mushrooms to a plate.

Add the remaining 2 teaspoons olive oil to the skillet. Add the salmon fillets skinned side up and cook over medium heat, turning once, until lightly browned. Remove skillet from the heat; pour the reserved 1 tablespoon of the soy mixture over the fillets to coat. Bake the salmon until the top is golden, lightly glazed and just cooked through, 2-3 minutes.

To serve, transfer salmon to warm dinner plates and top with the mushrooms and chives.

Makes 4 servings