Miso Salmon

This is a recipe for an Asian-flavored dish
that is sure to become one of your favorites.
Mirin is a Japanese rice cooking wine.

Ingredients:
1 lb salmon, cut into 4 pieces, skin and bones removed
2 tsp light miso
1 TBS prepared Dijon mustard
2 TBS mirin
4 dried medium size pieces of wakame seaweed, rinsed and soaked
in 1/2 cup hot water for about 10 minutes (save water)
1 medium onion, cut in half and sliced
3 cups sliced fresh shiitake mushrooms
3 medium cloves garlic, chopped
1/2 TBS minced fresh ginger
2 tsp tamari (soy sauce)
salt and white pepper to taste
garnish with minced green onion


Directions:
Preheat broiler with rack in the middle of the oven.
Place a stainless steel or cast iron skillet big enough
to hold salmon under heat to get very hot (about 10 minutes).
Rinse and soak seaweed, saving the water.
Slice onion and chop garlic and let sit
for 5 minutes to enhance their health-promoting properties.
Prepare glaze by mixing miso, Dijon mustard, and mirin
along with a pinch of white pepper.
Generously coat salmon with mixture
and let set while preparing rest of ingredients.
Heat 1 TBS seaweed water in a stainless steel skillet.
Sauté onion, garlic, ginger, and mushrooms
in broth over medium heat for about 5 minutes.
Add chopped seaweed, 1/2 cup seaweed water
and tamari and cook for another 5 minutes.
Season with salt and pepper.
Remove pan that was heating from broiler
and place salmon in it. Return to broiler
and cook without turning for about 3-5 minutes
depending on thickness of salmon.
Top with sautéed onion/mushroom mixture and minced scallion.