• 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
  • 3/4 cup stout beer
  • 2 tablespoons firmly packed light brown sugar
  • 1 tablespoon Dijon mustard
  • 4 (6-ounce) skinless, boneless salmon fillets
  1. Preheat the oven to 400°F.
  2. In a large bowl, combine mushrooms, shallots and thyme sprigs.
  3. Drizzle with oil, season with 1/4 teaspoon of the salt and 1/4 teaspoon of the pepper and toss to combine.
  4. Arrange mushrooms in a single layer on a large rimmed baking sheet.
  5. Roast, stirring 2 or 3 times, until nicely browned, about 45 minutes. Let cool slightly.
  6. Meanwhile, in a small heavy saucepan, stir together beer, brown sugar and mustard and bring to a boil.
  7. Reduce heat and simmer until mixture just starts to thicken, 5 to 8 minutes.
  8. Remove from heat and set glaze aside. (Reserve all but 1/4 cup of the glaze for serving.)
  9. Pat fish dry and season with remaining 1/4 teaspoon salt and 1/4 teaspoon pepper.
  10. Place skin-side down in a large baking dish.
  11. Toss mushrooms with 2 tablespoons of the glaze and spoon them around fish.
  12. Brush fish with additional 2 tablespoons of the glaze.
  13. Roast until fish is just cooked through and flakes easily, 10 to 12 minutes.
  14. Serve each piece of fish with a generous portion of mushrooms and reserved glaze on the side.
Nutritional Info: 
Per Serving (Serves 4): 430 calories (170 from fat), 19g total fat, 3g saturated fat, 105mg cholesterol, 430mgsodium, 17g carbohydrates, (1 g dietary fiber, 9g sugar), 42g protein.

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