soy-glazed salmon with shitakes

This glaze is so flavorful, you can flavor every bite with just a thin brushing of it over the salmon in the final minutes of cooking. Shitake mushrooms add an earthy balance to the sweet and spicy tastes of the glaze.

Serves 2

2 salmon portions
4 0z shitake mushrooms, thinly sliced
1 garlic clove, minced
1/2 cup soy sauce
1 tbsp sriracha sauce
1 tsp brown sugar
canola oil

Heat oven to 375 degrees. Place salmon portions, skin side down, in a baking dish. Heat a small skillet over medium-high heat. Add mushrooms to dry pan and cook to release water. Add 1 tsp canola oil and sautee mushrooms until browned. Spoon evenly over top of salmon, cover with foil, and bake for 7-10 minutes or until fish is just cooked through (center is almost fully opaque).

While salmon bakes, whisk together garlic, soy sauce, sriracha sauce, and brown sugar and bring to a boil in a small saucepan. Reduce heat to medium-high and cook, careful not to scorch, until reduced by half. Sauce should coat the back of a spoon.

Remove salmon from the oven, drizzle with the glaze, and serve.