Izakaya Sakura Salmon And Japanese Mushroom Salad

• 1/2 lb salmon fillet
• 1 (2 ounce) package enoki mushrooms
• 1 (2 ounce) package shimeji mushrooms
• 1/4 cup parsley, chopped
• 1 tablespoon vegetable oil
• 1 tablespoon flour
• salt and black pepper, to taste
• Dressing
• 1 tablespoon soy sauce
• 1 tablespoon vinegar
• 1 tablespoon olive oil
• 1/2 teaspoon fresh ginger juice

1. Remove skin and bone from the salmon. Cut into bite-sized chunks.
2. Lightly season the salmon with salt and pepper. Sprinkle flour over the seasoned salmon.
3. Cut stems off the enoki and shimeji mushrooms. Cook them for 1-2 minutes in boiling water.
4. In a large frying pan, grease a skillet with vegetable oil and saute the salmon.
5. Mix the cooked salmon, mushrooms, parsley and pre-mixed dressing.

salmon fillet, enoki mushrooms, mushrooms, parsley, vegetable oil, flour, salt, dressing, soy sauce, vinegar, olive oil, fresh ginger juice

Taken from www.food.com/recipe/izakaya-sakura-salmon-and-japanese-mushroom-salad-472929 (may not work)