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Ingredients

8 ounces fresh shiitake mushrooms
8 ounces fresh white mushrooms
1/3 cup teriyaki sauce
2 Tbsp orange marmalade
2 Tbsp finely chopped onion
2 1/2 pounds salmon fillet
1/2 tsp salt
1/4 tsp ground black pepper

• Preheat oven to 450°F.

• Remove and shiitake stems; slice caps (makes about 3-1/2 cups). Trim white mushroom and slice (make about 3 cups).

• In a large bowl, combine teriyaki sauce, marmalade, onion and pepper. Add mushrooms; toss.

• Arrange salmon, skin-side down, in the center of a 26 inch-long piece of heavy-duty aluminum foil. Sprinkle with salt; top with teriyaki-mushroom mixture.

• Cover fish with foil, sealing edges tightly to prevent leakage, but leaving space inside packet for heat circulation.

• Place package on a shallow pan, cook until fish flakes near the edge, about 25 minutes.

• Garnish with orange slices and parsley, if desired.

Serves 6

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