Salmon Fillet on Mushroom Corn Bed

Ingredients

• 350 g shiitake mushrooms
• 300 g corn (canned)
• 2 cm fresh ginger
• 1 clove garlic
• 1 Shallot
• 4 pieces salmon fillet (ready to cook, skinless, 150 g each)
• 2 tbsp Lime juice
• Salt
• pepper (ground)
• soy oil
• 1 tbsp liquid honey
• 3 tbsp Soy sauce
• 1 tbsp oyster sauce
• 150 ml vegetable stock
• 2 tbsp chives sprigs

Instructions

1. 1.

   Clean the mushrooms and slice them thinly. Rinse the corn in a sieve and drain well. Peel and finely chop the ginger, garlic, and shallot. Wash the salmon, pat dry, drizzle with lime juice, season with salt and pepper, and sear in a hot pan with 2 tbsp oil until golden brown on all sides. Reduce heat and let the fish become translucent.

2. 2.

   In another pan with 2 tbsp oil, sauté the shallot with ginger and garlic. Add the mushrooms, cook briefly, then stir in the corn. Season with salt and pepper to taste.

3. 3.

   Warm the honey with soy sauce, oyster sauce, and vegetable stock; reduce slightly and adjust seasoning.

4. 4.

   Arrange the vegetables on preheated plates, place the salmon on top, drizzle with the sauce, and sprinkle with chives sprigs before serving.