Ingredients
-
300g skinless salmon filletcut into large cubes
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200g exotic mushrooms(shiitake, shimeji or oyster) trimmed
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1 tbsp vegetable oil
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1 garlic clovefinely grated
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1 tbsp soy sauce
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1 tsp sesame oil
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1 tbsp lemonjuice or mirin
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salt and pepperto taste
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spring onionssliced, to serve (optional)
Directions
Tender cubes of salmon seared alongside a medley of exotic mushrooms, finished with garlic, soy and sesame. A vibrant teppanyaki-style dish full of rich umami flavour.
Ingredients
| 300g skinless salmon fillet | |
| 200g exotic mushrooms | |
| 1 tbsp vegetable oil | |
| 1 garlic clove | |
| 1 tbsp soy sauce | |
| 1 tsp sesame oil | |
| 1 tbsp lemon | |
| salt and pepper | |
| spring onions |
Steps
|
1
|
Season the cubed salmon lightly with salt and pepper. |
|
2
|
In a small bowl, mix garlic, soy sauce, sesame oil and lemon juice or mirin. Set aside. |
|
3
|
Attach the flat plate to the Panasonic Multi-Cooker. Press the BBQ setting and press Start to preheat. |
|
4
|
Add vegetable oil to the flat plate. Add the salmon cubes in a single layer and cook for 5-6 minutes, turning gently to sear all sides until just cooked through. Push to the side. |
|
5
|
Add the mushrooms and cook for 3-4 minutes until tender and golden. |
|
6
|
Pour the sauce mixture over the salmon and mushrooms and toss gently to coat. Cook for 1-2 minutes until sizzling and fragrant. |
|
7
|
Transfer to plates and top with sliced spring onions if using. Serve immediately. |
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