Soy Sauce Salmon Recipe with Mushrooms

How to make it

1. Make the sauce: Heat 2 tsp. of oil in a small saucepan or frying pan on medium heat. Sauté Lee Kum Kee Minced Garlic and the diced onions in the pan until fragrant, about 2 minutes. Add the Lee Kum Kee Supreme Authentic First Draw Soy Sauce, water, and sugar. Bring to a boil and mix well, then remove from the heat and set aside to cool.
2. Cook the asparagus: In a separate pot of salted boiling water, blanch the asparagus spears for about 2 minutes. Remove from the pot, drain, and arrange on a serving plate.
3. Cook the mushrooms: Heat 1 Tbsp. of oil in a medium to large frying pan on medium heat. Add your mushrooms and pan-fry until golden brown on each side, about 3-4 minutes per side. Add 2 tablespoons of the sauce you made in Step 1, stir well to combine, then remove pan from the heat. Arrange mushrooms next to the asparagus on your serving plate. 

4. Cook the salmon: Wipe out the pan to prevent any residual bits burning, then add 1 Tbsp. of oil on a low heat. Add salmon filets and sprinkle with Lee Kum Kee Coarse Ground Black Pepper. Cook on low until fully cooked through, about 4-5 minutes per side.

    

   Pro Tip: An easy way to tell if the salmon is cooked is to watch the color change from an orange-pink to a pale pink from the side touching the pan upward. When the pale pink reaches halfway, flip and cook the otherside until the entire salmon is a pale pink color. 

5. Remove salmon filets from the pan and place on your serving plate. Drizzle the remaining sauce on top of the salmon, and serve immediately.

    

   If you're looking to cook more simple seafood recipes, our recipes page has a load of options for you to chose from!