This magical one-ingredient umami trick is a foolproof way to take your salmon to the next level: grating dried shiitake mushrooms onto fish. The mushroom brings a savory depth while crispy salmon skin adds a crunchy texture for a satisfying meal. This genius technique from Marc Matsumoto is so easy and works with many dishes, even ice cream as Kristen discovered! GET THE RECIPE ►► [ Ссылка ]
For more of Marc's recipes visit his YouTube channel: @NoRecipes
Also featured/mentioned in this video:
How To Never Overcook Salmon (Or Other Fishes) Again: [ Ссылка ]
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For more on umami: [ Ссылка ]
PREP TIME: 10 minutes
COOK TIME: 35 minutes
SERVES: 4
INGREDIENTS
1 1/2 pounds thick salmon fillet, or other fish like striped bass or cod (1 large fillet or four 6-ounce fillets)
1 teaspoon extra-virgin olive oil
2 pinches kosher salt
Freshly ground black pepper, to taste
1 to 2 large dried shiitake mushrooms
Adapted from Marc Matsumoto’s No Recipes blog and Sally Schneider’s Slow-Roasted Salmon from A New Way to Cook (Artisan, 2003).
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