One Pan Japanese Steamed Salmon & Mushrooms

Preparation

The savory sauce made with sake, soy sauce, and mirin enhances the natural flavors of the fish and mushrooms, making this a light and satisfying meal. You can easily swap the salmon for cod for a variation of this dish, and serve with fresh chives, lemon wedges, and a drizzle of soy sauce for extra brightness.

*This recipe originally ran in Japan on HexClad.jp.

1. Lightly season salmon with salt and let stand at room temperature for 15 minutes. Wipe excess moisture with a clean paper towel. In a small bowl, combine sake, soy sauce and mirin with ⅓ cup/100ml water.
2. Arrange mushrooms in an even layer in a HexClad 3.3QT/3 L Hybrid Deep Sauté Pan and season with salt. Nestle salmon on top. Pour sake mixture evenly over top and bring to a boil over medium heat. Cover and reduce heat to low, steam until the mushrooms are tender, liquid is absorbed and salmon is just cooked through, about 6 to 8 minutes. Season with pepper. 
3. Serve topped with chives, with lemon wedges and more soy sauce on the side.