Steamed Salmon with Teriyaki - Orange Mushrooms

8 ounces fresh shiitake mushrooms
8 ounces fresh white mushrooms
1/3 cup teriyaki sauce
2 Tbsp orange marmalade
2 Tbsp finely chopped onion
2 1/2 pounds salmon fillet
1/2 tsp salt
1/4 tsp ground black pepper

Preheat oven to 450°F. Remove and shiitake stems; slice caps (makes about 3-1/2 cups). Trim white mushroom and slice (make about 3 cups). In a large bowl, combine teriyaki sauce, marmalade, onion and pepper. Add mushrooms; toss. Arrange salmon, skin-side down, in the center of a 26 inch-long piece of heavy-duty aluminum foil. Sprinkle with salt; top with teriyaki-mushroom mixture. Cover fish with foil, sealing edges tightly to prevent leakage, but leaving space inside packet for heat circulation. Place package on a shallow pan, cook until fish flakes near the edge, about 25 minutes. Garnish with orange slices and parsley, if desired.

YIELD: 6 Portions

Vitamin D Mushrooms!

Mushrooms in the 'Pink'

Vitamin D Mushrooms!

Enoki Mushrooms

ENOKI Mushrooms
  • Excellent source of Niacin, an essential nutrient
  • Good source of Riboflavin and Pantothenic Acid, which aid metabolism

Enokis are perfect served raw in salads and sandwiches, or to add last-minute flair to stir-fries and soups. Before using, trim the roots off at the cluster base.