{"id":4694,"date":"2015-09-26T21:20:01","date_gmt":"2015-09-27T01:20:01","guid":{"rendered":"http:\/\/mimbly.com\/wordpress\/?p=4694"},"modified":"2015-09-26T21:22:28","modified_gmt":"2015-09-27T01:22:28","slug":"beer-glazed-salmon-with-roasted-mushrooms","status":"publish","type":"post","link":"https:\/\/mimbly.com\/wordpress\/2015\/09\/26\/beer-glazed-salmon-with-roasted-mushrooms\/","title":{"rendered":"Beer-glazed salmon with roasted mushrooms from whole foods"},"content":{"rendered":"
  • 2 pounds mixed mushrooms (such as shiitake, cremini or oyster) , thickly sliced<\/li>\n
  • 2 shallots , sliced\"4918-1<\/li>\n
  • 5 sprigs fresh thyme<\/li>\n
  • 2 tablespoons extra-virgin olive oil<\/li>\n
  • 1\/2 teaspoon coarse sea salt , divided<\/li>\n
  • 1\/2 teaspoon ground black pepper , divided<\/li>\n
  • 3\/4 cup stout beer<\/li>\n
  • 2 tablespoons firmly packed light brown sugar<\/li>\n
  • 1 tablespoon Dijon mustard<\/li>\n
  • 4 skinless, boneless salmon fillets<\/li>\n
  • <\/li>\n
  • Preheat the oven to 400\u00b0F.In a large bowl, combine mushrooms, shallots and thyme sprigs. Drizzle with oil, season with 1\/4 teaspoon of the salt and 1\/4 teaspoon of the pepper and toss to combine. Arrange mushrooms in a single layer on a large rimmed baking sheet. Roast, stirring 2 or 3 times, until nicely browned, about 45 minutes. Let cool slightly.\n

    Meanwhile, in a small heavy saucepan, stir together beer, brown sugar and mustard and bring to a boil. Reduce heat and simmer until mixture just starts to thicken, 5 to 8 minutes. Remove from heat and set glaze aside. (Reserve all but 1\/4 cup of the glaze for serving.)<\/p>\n

    Pat fish dry and season with remaining 1\/4 teaspoon salt and 1\/4 teaspoon pepper. Place skin-side down in a large baking dish. Toss mushrooms with 2 tablespoons of the glaze and spoon them around fish. Brush fish with additional 2 tablespoons of the glaze. Roast until fish is just cooked through and flakes easily, 10 to 12 minutes. Serve each piece of fish with a generous portion of mushrooms and reserved glaze on the side.<\/li>\n<\/ul>\n

    <\/div>\n

     <\/p>\n","protected":false},"excerpt":{"rendered":"

    2 pounds mixed mushrooms (such as shiitake, cremini or oyster) , thickly sliced 2 shallots , sliced 5 sprigs fresh thyme 2 tablespoons extra-virgin olive oil 1\/2 teaspoon coarse sea salt , divided 1\/2 teaspoon ground black pepper , divided … Continue reading →<\/span><\/a><\/p>\n","protected":false},"author":1,"featured_media":0,"comment_status":"closed","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[80,7,188],"tags":[424,4,155,119,550,576],"class_list":["post-4694","post","type-post","status-publish","format-standard","hentry","category-entree","category-recipes","category-salmon","tag-dijion-mustard","tag-main","tag-mushrooms","tag-olive-oil","tag-salmon","tag-stout"],"_links":{"self":[{"href":"https:\/\/mimbly.com\/wordpress\/wp-json\/wp\/v2\/posts\/4694","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/mimbly.com\/wordpress\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/mimbly.com\/wordpress\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/mimbly.com\/wordpress\/wp-json\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"https:\/\/mimbly.com\/wordpress\/wp-json\/wp\/v2\/comments?post=4694"}],"version-history":[{"count":4,"href":"https:\/\/mimbly.com\/wordpress\/wp-json\/wp\/v2\/posts\/4694\/revisions"}],"predecessor-version":[{"id":4700,"href":"https:\/\/mimbly.com\/wordpress\/wp-json\/wp\/v2\/posts\/4694\/revisions\/4700"}],"wp:attachment":[{"href":"https:\/\/mimbly.com\/wordpress\/wp-json\/wp\/v2\/media?parent=4694"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/mimbly.com\/wordpress\/wp-json\/wp\/v2\/categories?post=4694"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/mimbly.com\/wordpress\/wp-json\/wp\/v2\/tags?post=4694"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}