Roasted Salmon with Mushrooms and Orange | RICARDO

Ingredients

• 1/2 lb (225 g) oyster mushrooms, sliced
• 1/2 lb (225 g) shiitake mushrooms, stems removed and caps sliced
• 1/2 lb (225 g) brown or white mushrooms, quartered
• 3 tablespoons (45 ml) butter
• 1/4 cup (60 ml) oil-packed sun-dried tomatoes, drained and chopped
• 1 1/2 cups (375 ml) chicken broth
• 1 tablespoon (15 ml) cornstarch
• 1 tablespoon (15 ml) water
• 1 1/2 lb (675 g) skinless salmon fillet, cut into 4 pieces
• 2 tablespoons (30 ml) olive oil
• Zest of 1 orange
• Salt and pepper