Soy glazed salmon with mushrooms and veggies. We made it with broccoli instead of asparagus because our store was out. It turned out well but you will need to rotate the veggies in the juices of the glaze in order to keep them from getting too crispy. This soy glazed salmon pairs perfectly with the rich and nutty shiitake mushrooms and the bright vegetal peppers.
Which I guess is ok but when pairing it with a steak the steak doesn't need it. My daughter doesn't even like mushrooms and was fighting with me for some more. Whisk together the honey, soy sauce, mustard, rice wine vinegar, and red pepper in a small bowl. You can cook Soy glazed salmon with mushrooms and veggies using 9 ingredients and 4 steps. Here is how you cook that.
Ingredients of Soy glazed salmon with mushrooms and veggies
- Prepare of salmon fillets.
- You need of soya sauce.
- You need of sugar or honey.
- You need of garlic chopped finely.
- You need of salt.
- You need of ginger chopped finely.
- It’s of mushrooms sliced.
- You need of snap peas.
- You need of zucchini cubed.
Snap off and discard the tough ends of the asparagus. Place the salmon in the center of a heavy-duty aluminum foil-lined baking sheet. Soy Glazed Salmon – this oven baked salmon recipe is so easy and features a savory and flavorful soy Serve Soy Glazed Salmon with: For a wholesome dinner, make the following dishes. After plating, I drizzle the remaining sauce over the fish.
Soy glazed salmon with mushrooms and veggies instructions
- Marinate salmon with soya sauce, ginger, garlic, sugar and salt. Longer the better. I marinated for 24hrs.
- Heat pan with 2 tbsp peanut oil and fry salmon on both sides till cooked( without the marinade). Remove it onto a plate..
- Add the mushrooms, snap peas and zucchini for 2 mins..
- Add the marinade to the pan and fry for few mins. Add salt according to taste..
I serve with stir fry veggies (whatever is on hand. Sure, it takes a tiny bit of prep work, but once you marinate your salmon, you won't be able to go back. Tonight, our delectable rice is seasoned with a special ingredient: light soy sauce, or "usukuchi," a Japanese variety with a hint of sweetness. We're also using a bit of the soy sauce as the base for our gingery pan sauce, made with fresh orange juice—a bright, refreshing contrast to the salmon. This garlic and ginger soy glazed salmon bowl is EFFING DELICIOUS!