Preparation Time: 5 minutes Marinating Time: 7 minutes Cooking Time: 8 minutes

Ingredients:

• 1/4 cup light soy sauce 50 mL
• 2 tbsp rice vinegar 25 mL
• 4 cloves garlic, minced 4
• 2 tsp finely grated fresh gingerroot 10 mL
• 2 tsp white sugar 10 mL
• 1/4 tsp hot red chili peppers 1 mL
• 4 (4 oz/125 g) salmon filets 4
• 2 tbsp vegetable oil 25 mL
• 2 pkg (227 g) pre-sliced crimini or white fresh mushrooms 2
• 2 tsp sesame oil (optional) 10 mL
• 1/3 cup chopped cilantro leaves 75 mL
• sesame seeds (optional)

Directions:

Preheat oven to 500 F (260 C).

In a small measuring cup mix soy sauce, vinegar, garlic, gingerroot, sugar and chili peppers. Place salmon (skin side down) in a glass shallow baking dish; spoon half of the soy mixture over salmon; reserve the remainder. Marinate at room temperature about 5-7 minutes. Remove salmon to a greased rimmed baking sheet. Pour any remaining marinade into the reserved soy mixture. Roast salmon in oven for 8 minutes or until the flesh in the middle is opaque.

Meanwhile in a large skillet heat vegetable oil over medium-high heat; saute mushrooms for 4-5 minutes; pour over the remainder of soy mixture and saute 1-2 minutes. Serve salmon on rice topped with mushrooms and sauce. Drizzle with sesame oil if using. Garnish with cilantro and sesame seeds.

More delicious recipe ideas can be found online at www.mushrooms.ca.