Zesty Salmon Teriyaki with Baby Corn and Wood Ear Mushrooms

Salmon Teriyaki with Baby Corn and Mushrooms

Dive into the delightful flavors of this Salmon Teriyaki, where tender salmon meets a vibrant medley of vegetables, all enveloped in a luscious teriyaki sauce. This recipe is not only a feast for the senses but also a nourishing meal perfect for any occasion.

Ingredients

• 250 g fresh salmon (tetelan)
• Juice of ½ lemon (reserve the lemon halves)
• 2 pieces ginger (peeled, washed, and crushed)
• 500 g wood ear mushrooms (washed and thinly sliced)
• 7 baby corn (washed and thinly sliced)
• ¼ green bell pepper (washed and thinly sliced)
• 6 bird’s eye chilies (washed and finely chopped)
• 5 tablespoons sweet soy sauce
• 1 tablespoon Saori oyster sauce
• 3 tablespoons Saori teriyaki sauce
• 1 small onion (washed and thinly sliced)
• 4 cloves garlic (washed, crushed, and thinly sliced)
• 6 shallots (washed and thinly sliced)
• 2 teaspoons salt
• 2 teaspoons white pepper
• ¼ teaspoon black pepper
• 750 ml water
• 1 thumb-sized piece of galangal (peeled, washed, and crushed)
• 3 tablespoons cooking oil

Instructions

1. Prepare the Broth:
   In a large pot, bring 500 ml of water to a boil. Add the lemon juice, reserved lemon halves, and half of the crushed ginger. Allow the mixture to boil for about 5 minutes to infuse the flavors.

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2. Cook the Salmon:
   Carefully add the salmon to the pot, cooking until fully cooked and the fishy smell dissipates, approximately 20-25 minutes over medium heat. Season with 1 teaspoon of salt and 1 teaspoon of white pepper. Once cooked, turn off the heat and strain the salmon, setting it aside.

3. Sauté the Aromatics:
   In a large skillet or wok, heat the cooking oil over medium heat. Add the garlic, shallots, and onion, sautéing until fragrant and lightly golden.

4. Add the Vegetables:
   Incorporate the green bell pepper and chopped chilies, cooking until the aromas meld beautifully.

5. Create the Sauce:
   Pour in the sweet soy sauce, teriyaki sauce, and oyster sauce. Gently stir in the cooked salmon, allowing it to coat in the sauce until it takes on a lovely brown hue, indicating the flavors are well combined.

6. Incorporate the Mushrooms and Baby Corn:
   Add the sliced wood ear mushrooms and baby corn, sautéing until the mushrooms are tender and the corn is well integrated into the dish. Pour in 250 ml of water and let it simmer until the mushrooms and corn are thoroughly cooked.

7. Final Seasoning:
   As the water reduces, lower the heat. Add the remaining ginger and galangal, followed by 1 teaspoon of salt, 1 teaspoon of white pepper, and ¼ teaspoon of black pepper, adjusting to taste.

8. Serve:
   Once the dish is well combined and flavorful, turn off the heat and transfer the salmon teriyaki to a serving platter. Serve hot alongside steaming red rice for a wholesome meal.

Enjoy Your Meal!

This Salmon Teriyaki, with its colorful vegetables and rich sauce, is not only satisfying but also a wonderful way to bring a taste of Asian cuisine to your dining table. Perfect for a family dinner or a cozy gathering, it is sure to be a hit!