Steamed Salmon with Teriyaki - Orange Mushrooms

8 ounces fresh shiitake mushrooms
8 ounces fresh white mushrooms
1/3 cup teriyaki sauce
2 Tbsp orange marmalade
2 Tbsp finely chopped onion
2 1/2 pounds salmon fillet
1/2 tsp salt
1/4 tsp ground black pepper

Preheat oven to 450°F. Remove and shiitake stems; slice caps (makes about 3-1/2 cups). Trim white mushroom and slice (make about 3 cups). In a large bowl, combine teriyaki sauce, marmalade, onion and pepper. Add mushrooms; toss. Arrange salmon, skin-side down, in the center of a 26 inch-long piece of heavy-duty aluminum foil. Sprinkle with salt; top with teriyaki-mushroom mixture. Cover fish with foil, sealing edges tightly to prevent leakage, but leaving space inside packet for heat circulation. Place package on a shallow pan, cook until fish flakes near the edge, about 25 minutes. Garnish with orange slices and parsley, if desired.

YIELD: 6 Portions

Vitamin D Mushrooms!

Mushrooms in the 'Pink'

Vitamin D Mushrooms!

Shiitake Mushrooms

SHIITAKE Mushrooms
Good source of:
  • Riboflavin and Pantothenic Acid, which aid metabolism
  • Niacin, an essential nutrient

With a rich and woodsy flavor, shiitakes work as well with seafood as with beef, lamb or pork. Great in Asian and many other ethnic cuisines. Remove and discard stems before use.