Winter salmon and mushrooms
( SERVES 2 )
Photo by Tamara West
Warren Elwin uses foods containing vitamin D (eggs, liver, mushrooms and fish) to help counteract the seasonal lack of sunshine.
|4 servings||Salmon, portions|
|1 Tbsp||Oyster sauce|
|1 tsp||Fresh ginger|
|1 tsp||Chilli sauce|
|1||Lime, zested and juiced|
|1 splash||Fish sauce|
|1 cup||Shiitake mushrooms, or Chinese mushrooms, dried|
|2 cups||Mushrooms, fresh (use your favourite), sliced|
|2||Shallots, finely chopped|
|2 cloves||Garlic, crushed|
|1 Tbsp||Ginger, grated|
|1 splash||Rice vinegar, plus chopped chives, to season|
- Marinate salmon portions for an hour in oyster sauce, honey, ginger, chili sauce, lime zest and juice and a splash of fish sauce.
- Soak shiitake or Chinese mushrooms until soft. Drain and squeeze dry, then finely slice. Add fresh mushrooms.
- Saute shallots and garlic in a little sesame oil, until translucent. Add the mushrooms, ginger and a big knob of butter and saute until soft and tender to the bite. Season with a little rice vinegar, add some chopped chives, and remove from the heat.
- Grill or pan fry the salmon pieces until coloured and just cooked and serve alongside the mushrooms.