The Genius 10-Second Trick to Better Salmon (Try It on Ice Cream, too!) | Genius Recipes | Food52

This magical one-ingredient umami trick is a foolproof way to take your salmon to the next level: grating dried shiitake mushrooms onto fish. The mushroom brings a savory depth while crispy salmon skin adds a crunchy texture for a satisfying meal. This genius technique from Marc Matsumoto is so easy and works with many dishes, even ice cream as Kristen discovered! GET THE RECIPE ►► https://f52.co/2UdYdNP

For more of Marc's recipes visit his YouTube channel: @No Recipes

Also featured/mentioned in this video:
How To Never Overcook Salmon (Or Other Fishes) Again: https://f52.co/2TE0bX6
Five Two Bamboo Double Sided Cutting Board: https://f52.co/3jByAzH

For more on umami: https://f52.co/3xh2Btw

PREP TIME: 10 minutes
COOK TIME: 35 minutes
SERVES: 4

INGREDIENTS

1 1/2 pounds thick salmon fillet, or other fish like striped bass or cod (1 large fillet or four 6-ounce fillets)
1 teaspoon extra-virgin olive oil
2 pinches kosher salt
Freshly ground black pepper, to taste
1 to 2 large dried shiitake mushrooms

Adapted from Marc Matsumoto’s No Recipes blog and Sally Schneider’s Slow-Roasted Salmon from A New Way to Cook (Artisan, 2003).

SUBSCRIBE TO FOOD52 ►► https://f52.co/2HN7Dp8

CONNECT WITH FOOD52
Web: https://food52.com
Facebook: https://www.facebook.com/food52
Instagram: https://www.instagram.com/Food52
Pinterest: https://www.pinterest.com/food52
Twitter: https://twitter.com/Food52
TikTok: https://www.tiktok.com/@food52
Food52 newsletter: https://f52.co/newsletter

ABOUT FOOD52
As a one-stop shop for joyful living, Food52 connects discerning home cooks with the interests they're passionate about via award-winning food and lifestyle content across platforms. We provide our audience with the recipes and solutions they crave to eat thoughtfully, live joyfully, entertain beautifully, and travel differently.