Glazed Salmon with Shiitake Mushrooms and Cashews
An incredibly flavorful method of preparing salmon, where salmon fillets are baked with a soy glaze, then topped with crunchy cashews and savory shiitake mushrooms (reconstituted from dried). The combination of the rich glaze and the textures of the toppings creates a deliciously satisfying meal.
Servings: 6
Ingredients
For Glazed Salmon:
- 1/3 cup seasoned rice vinegar
- 1/4 cup dijon mustard
- 1/4 cup honey
- 1 - 1.5 Tbsp soy sauce (gluten-free, if avoiding gluten)
- 4 Tbsp avocado oil, separated (or other mild oil)
- 2 cloves garlic
- 6 salmon fillets (with skin), about 5-6 oz each
For Topping:
- 1/3 cup dried shiitake mushrooms
- 1/3 cup roasted cashews, coarsely chopped
- salt and pepper to taste
- 2 Tbsp chopped cilantro for serving
Instructions
- Preheat oven to 375°F (191°C). Line a baking sheet with aluminum foil, parchment paper, or a silicone baking mat.
- Reconstitute the mushrooms: In a small bowl, submerge the dried shiitake mushrooms in very hot water for 15-20 minutes to reconstitute and soften them.
- Prepare the glaze: While the mushrooms are soaking, in a bowl large enough for the salmon, whisk together the vinegar, dijon, honey, soy sauce, and 3.5 tbsp of the oil until combined well. Transfer roughly half of the mixture to a small bowl or gravy boat to drizzle on the baked salmon later.
- Whisk minced garlic into the remaining glaze. Add the salmon to the bowl and coat each fillet completely, turning the salmon in the sauce.
- Arrange salmon fillets on the baking sheet, skin side down. If there is excess marinade, save it for basting. Bake for 15–18 minutes, basting salmon with excess glaze halfway through. To crisp the edges of the salmon, turn to broil for the last 1 - 2 minutes of baking.
- While salmon bakes, drain the reconstituted mushrooms and squeeze out as much water as you can. Coarsely chop them for the topping.
- Heat ½ Tbsp oil in a large non-stick skillet over medium heat. Add mushrooms, cashews, salt and pepper. Cook until golden brown and crispy, stirring regularly for roughly 2-3 minutes, or until they start to brown. Watch carefully to avoid burning the mushrooms! Remove from heat.
- To serve, top each salmon fillet with mushroom/cashew mixture, drizzle reserved glaze, and sprinkle with chopped cilantro.
Notes
Baking time should be 10 minutes per inch thickness measured from the thickest part of the fillet.
The cilantro is more than a garnish -- it adds fantastic flavor for serving!
Nutrition
Serving: 188g | Calories: 460kcal | Carbohydrates: 20g | Protein: 25g | Fat: 25g | Saturated Fat: 4g | Polyunsaturated Fat: 7g | Monounsaturated Fat: 13g | Cholesterol: 100mg | Sodium: 946mg | Potassium: 1002mg | Fiber: 1g | Sugar: 15g | Vitamin A: 24IU | Vitamin C: 1mg | Calcium: 35mg | Iron: 2mg