准备

• 将架子放在烤箱的中心，然后将烤箱加热到400°F。在一个大碗中，用1汤匙将蘑菇扔掉。芝麻油。将蘑菇单层排列在有框的烤盘上，烘烤直至变软10到15分钟。当凉爽到达时，将蘑菇切成1/4英寸的切片，然后将其返回到碗中。
• 同时，在一个小碗中，将剩余的1/2汤匙搅拌。芝麻油与田ho（或酱油），米林，米醋和生姜。搁置1/3杯这种混合物，然后将其余部分转移到一个小锅中。用高火煮沸。加入玉米淀粉 - 水混合物，煮熟，搅拌直至变稠，约30秒。从火上移开。
• Line a 9×13-inch baking dish with foil. Arrange the salmon portions in the dish, skin side down and evenly spaced. Using a pastry brush, thickly dab the tops and sides of the salmon with the warm glaze. Use all of the glaze and don’t worry if some of it slides off of the fish. Bake until the salmon is cooked to your liking, about 10 min. for medium rare; 12 min. to medium; 14 minutes for medium well. (Cut into the thickest part of a fillet to check.) While the salmon cooks, add the red pepper, scallions, and reserved soy mixture to the mushrooms. Toss to combine and season to taste with pepper.
• 在烤盘中合并的任何釉料淋上鱼，并在蘑菇沙拉上食用。