Izakaya Sakura Salmon and Japanese Mushroom Salad

MAKE IT SHINE! ADD YOUR PHOTO
READY IN: 25mins
SERVES: 4
UNITS: US

INGREDIENTS

Nutrition
  • 12
  • 1
    (2 ounce) package enoki mushrooms
  • 1
    (2 ounce) package shimeji mushrooms
  • 14
    cup parsley, chopped
  • 1
    tablespoon vegetable oil
  • 1
    tablespoon flour
  • salt and black pepper, to taste
  • Dressing
  • 1
    tablespoon soy sauce
  • 1
    tablespoon vinegar
  • 1
    tablespoon olive oil
  • 12
    teaspoon fresh ginger juice
Advertisement

DIRECTIONS

  • Remove skin and bone from the salmon. Cut into bite-sized chunks.
  • Lightly season the salmon with salt and pepper. Sprinkle flour over the seasoned salmon.
  • Cut stems off the enoki and shimeji mushrooms. Cook them for 1-2 minutes in boiling water.
  • In a large frying pan, grease a skillet with vegetable oil and saute the salmon.
  • Mix the cooked salmon, mushrooms, parsley and pre-mixed dressing.
Advertisement