Pan-Fried Maple-Glazed Salmon and Shiitakes recipe
Sweet and savory, we cooked this salmon in the larger version of the new Technique™ Enamel Light Weight Cast Iron Frypan with Teflon™ Scratchguard™ Ultra nonstick coating. We really appreciated not having to scrub off any of the syrupy glaze; it washed right off the surface of the pan.
Heat In a small bowl, whisk the glaze up with the maple syrup, lemon juice, soy sauce, garlic, and ginger. Drizzle glaze over the filets, reserving 1/4 cup. Place the salmon in the fridge for 30 minutes.
Pour the sesame oil into a skillet with Teflon™ nonstick coating. Sauté the mushrooms until lightly brown; remove from the pan. Remove the salmon from the fridge and let it warm up a few minutes. Place the pan back on the heat, on medium heat, and add the filets to the pan. Cook until lightly browned on both sides, about 8 minutes. Pour the reserved glaze over the top and add the chopped onions; pea shoots if desired. Return mushrooms to the pan; reheat; bring the pan to the table and serve.