serves 4

• 4 pieces of salmon
• 2 packages shiitake mushrooms
• 2 bell peppers (red or yellow)
• 6 scallions
• 6 tablespoons sesame oil
• 1/3 cup soy sauce
• 1/3 cup mirin
• 1/4 cup rice wine vinegar
• sesame seeds
• 1 tablespoon cornstarch
• 1 cup rice
• salt and pepper to taste

method:

pre-heat oven to 400

wash and debone salmon then dry with paper towelremove stems from shiitake mushrooms and slice

place on baking tray with parchment paper and drizzle 4 tablespoons sesame seed oil over top

bake until golden brown about 10 mins and put in a bowl once done

meanwhile dice bell peppers and slice scallions and put into the same bowl

for the sauce, combine soy sauce, mirin, rice wine vinegar and the 2 tablespoons sesame seed oil

reserve 1/3 cup sauce and whisk in cornstarch

mix the rest of the sauce into the bell pepper, shiitake and scallion bowl

in a small saucepan cook the reserved 1/3 cup of sauce with cornstarch until thickened

place salmon on the parchment paper lined baking sheet and spread the thickened sauce over the salmon

sprinkle with sesame seeds

bake for about 15 minutes until cooked

meanwhile cook the rice seasoned with salt and pepper

plate rice and salmon (removing skin) and cover with the shiitake-pepper mixture