Cuisine: Asian
Prep Time: 20 minutes to marinate
Cook Time: 8 minutes
Total Time: 28 minutes
Servings: 4

Ingredients
4 salmon fillets
1/4 cup mirin
1/4 cup brown sugar
1/4 cup low-sodium soy sauce
1 clove garlic, minced
1/3 cup water
1 tablespoon rice wine vinegar

Here’s how to make it
Combine the mirin, brown sugar, soy sauce and garlic in a plastic zipper bag.
Squish to combine.
Add the fish and let it marinate about 20 minutes.
Heat a nonstick skillet over medium-high heat.
Remove the salmon from the marinade (reserve the marinade) and put into the pan.
Cook until a golden color develops, about 2 to 3 minutes.
Flip the fish over, reduce heat to medium and pour in the marinade, water and rice wine vinegar.
Cook about 4 to 5 minutes or until fish is cooked through.

1. Preheat oven to 400°F.
2. Toss the mushrooms in the oil, balsamic vinegar, soy sauce, garlic, thyme, salt and pepper and arrange in a single layer on a large baking pan.
3. Roast in the oven until the mushrooms are tender, about 20 minutes, mixing half way through.

Ingredients
2 pounds mushrooms
1 tablespoon oil
3 tablespoons balsamic vinegar
2 tablespoons soy sauce (or tamari)
3 cloves garlic, chopped
1/2 teaspoon thyme, chopped
salt and pepper to taste

Directions
Toss the mushrooms in the oil, balsamic vinegar, soy sauce, garlic, thyme, salt and pepper, arrange in a single layer on a baking pan and roast in a preheated 400F/200C oven until the mushrooms are tender, about 20 minutes, mixing half way through.