4 (6-ounce) salmon fillets, pinbones removed spritz of lime juice, plus more for finishing 1/2 tsp sea salt 1/4 tsp freshly ground black pepper 2 tbsp grapeseed oil 4 oz shiitake mushrooms, stemmed and sliced 2 garlic cloves, pressed and allowed to sit for 10 minutes 1 tbsp minced peeled fresh ginger 1/3 cup seeded and diced red bell pepper 1/3 cup sake 2 scallions, white and light green parts only, chopped
1. Preheat the oven to 325°F and line a rimmed baking sheet with parchment paper.
2. Place the fish on the baking sheet and sprinkle with the lime juice, half the salt, and half the pepper. Roast for 12 to 13 minutes or until just opaque. Don’t be afraid to take the fish out a little before you think it’s done since it will continue to cook once you remove it from the oven.
3. While the fish bakes, heat the oil in a 10- or 12-inch skillet over medium-high heat. Add the shiitake and the remaining salt and pepper and cook until softened and slightly browned, about 5 minutes. Add the garlic and ginger, stirring until just fragrant, about 20 seconds. Stir in the red pepper and sake and reduce the liquid for about 1 minute or until the sake begins to bubble up around the edge of the pan. Remove from the heat.
4. To serve, top each piece of salmon with mushrooms, a squeeze of lime juice, and some of the scallions.