Grilled salmon with matsutake and ginger – Mycoboutique

Ingredients

• 1/4 cup tamari
• 56 g fresh ginger root, peeled and sliced
• 1 tablespoon chili paste
• 2 tbsp of lemon zest
• 1/2 tbsp sugar
• 6 portions of 170g of salmon
• 1/8 cup canola oil
• 1 1/2 cup carrots, julienned
• 1 cup diced leek
• 1 cup julienned shallots
• Seasoned broth
• 200 g of grilled and sliced Matsutake
• 1 tablespoon toasted sesame seeds