Pan Seared Salmon with Shiitake Mushrooms and Julienned Red Peppers with a Honey Vinegar Sauce

Not only does this pack a nutritional punch, it is very easy to create on a week night. With a few ingredients you can create a dish that tastes of restaurant quality. Once you make this dish, you will be experimenting with your favorite vegetables and your favorite types of fish. Have fun and mix it up your way! This will yield two servings, double the ingredient amounts to accomodate a family of 4. 


1 lb. of salmon cut into two filets with skin on
2 tablespoon of toasted sesame oil or coconut oil
Vegetables and Sauce
4 oz. shiitake mushrooms, cleaned, stems removed and julienned
1/2 of a red pepper julienned
2 tablespoon of toasted sesame oil or coconut oil
1/4 cup of honey
1/3 cup of rice wine vinegar
1 thinly sliced green onion


Thoroughly rinse salmon under cold water, let drain and set aside. In a large skillet add oil, peppers and mushrooms and sauté over medium high heat until tender. Add honey and vinegar and sauté for additional 2 to three minutes. Reduce heat to low to keep warm while making salmon.

In a medium sized skillet heat oil over medium high heat and add salmon flesh side down. Cook for about 4 minutes until slightly brown. Flip onto skin side. Cover and cook for 5 minutes or until salmon easily separates from the skin using a metal spatula. Place each filet unto a plate without the skin. Top with vegetables, sauce and green onions.

Suggested Side Dish

Serve with plain rice or Asian noodles for an easy and delicious meal!

Suggested Beverage

An Asian beer, such as, Sapporo or Tsingtao. Or try Bogle Vineyards Sauvignon Blanc (California), Root:1â„¢ The Original Ungrafted Sauvignon Blanc (Casablanca Valley, Chili) or Souverain Sauvignon Blanc (Alexander Valley, California).

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