Izakaya Sakura Salmon And Japanese Mushroom Salad - cooking recipe

Ingredients

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

Preparation

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