Photo By Doug Julian
Award-winning chef Andy Bacigalupo shares his passions for cooking as the culinary arts instructor at Windover High School in Midland. Bacigalupo’s recipe for salmon shiitake “explodes with several layers of flavor and is great for entertaining guests,” said the chef. Give it a try.
8-ounce salmon filet
3 ounces of shiitake mushrooms
2 ounces of butter
1 cup fresh spinach
3 ounces of sesame seed oil
1 teaspoon of sesame seeds
3 ounces of soy sauce
1 tablespoon of brown sugar
1 teaspoon of fresh ginger, finely chopped
1 teaspoon of fresh garlic, finely chopped
Salt to taste
Pepper to taste
2 slices of lemon
1 teaspoon of fresh parsley, finely chopped
Brush salmon filet with sesame seed oil and grill 3-4 minutes on each side until done. Season with salt and pepper.
Saute mushrooms in butter, adding garlic, ginger, soy sauce and brown sugar. Cook for 3 minutes to reduce the sauce a bit, then set aside.
Add sesame seed oil to a hot saute pan and add fresh spinach. Wilt the spinach, then add sesame seeds. Do not overcook. You want to retain a bright-green color.
To plate up, place the cooked spinach in the center of the plate in a small mound. Top that with the grilled salmon, then top salmon with sauteed mushrooms and sauce.
Garnish with lemon and parsley.
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