Winter salmon and mushrooms

Tamara West

Warren Elwin uses foods containing vitamin D (eggs, liver, mushrooms and fish) to help counteract the seasonal lack of sunshine.

Ingredients

4 servings	Salmon, portions (Main)
1 Tbsp	Oyster sauce
1 Tbsp	Honey
1 tsp	Fresh ginger
1 tsp	Chilli sauce
1	Lime, zested and juiced
1 splash	Fish sauce
1 cup	Shiitake mushrooms, or Chinese mushrooms, dried
2 cups	Mushrooms, fresh (use your favourite), sliced
2	Shallots, finely chopped
2 cloves	Garlic, crushed
1 Tbsp	Ginger, grated
1 knob	Butter
1 splash	Rice vinegar, plus chopped chives, to season

Directions

1. Marinate salmon portions for an hour in oyster sauce, honey, ginger, chili sauce, lime zest and juice and a splash of fish sauce.
2. Soak shiitake or Chinese mushrooms until soft. Drain and squeeze dry, then finely slice. Add fresh mushrooms.
3. Saute shallots and garlic in a little sesame oil, until translucent. Add the mushrooms, ginger and a big knob of butter and saute until soft and tender to the bite. Season with a little rice vinegar, add some chopped chives, and remove from the heat.
4. Grill or pan fry the salmon pieces until coloured and just cooked and serve alongside the mushrooms.

More vitamin D-rich recipes from Warren

• Prawn omelette
• Calves' or lambs' liver salad
• Fried flounder