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

Crimini Mushrooms
CRIMINI Mushrooms

Mushrooms are a natural source of Vitamin D, essential for absorption of calcium and phosphorus in the body. There is nothing synthetic or chemical added. When exposed to UV light, our sliced mushrooms provide 100% DV of Vitamin D in a 3 oz. serving.