Braised Salmon and Shiitakes

Plan to cook fresh salmon the day it is purchased or within 24 hours. Wrap in plastic wrap or place in a zippered plastic bag, then refrigerate. Nest the fish on a bed of ice cubes or crushed ice in the refrigerator if storing for more than a few hours.
Average Customer Rating:
1 out of 5
1
 out of 
5
(1 Review) 1
0 of 1(0%)reviewers would recommend this recipe to a friend.
Customer Reviews for Braised Salmon and Shiitakes
Review 1 for Braised Salmon and Shiitakes
1 out of 5
1 out of 5
IBah
Chicago, IL
March 24, 2011
Ability level:Advanced
Cooks for:3 to 5 people
Cooks:Every day
Would You Recommend? No
+1point
1of 1found this review helpful.
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Flavors did not blend
March 24, 2011
I usually love WS recipes, but this was a miss. The braising liquid was rather bland with a "college dining hall" flavor. I would also strongly suggest using fresh salmon bought the same day from the butcher as opposed to the pre-packed frozen fillets that I had used. These salmon packs may work fine for baked or roasted salmon recipes, but they did not work well at all for this dish, creating an unsavory fishy flavor. I had to toss the dish out.
Cons: Taste, Ingredients