- 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
- Preheat the oven to 400°F.
- 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.
- 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.)
- 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.
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.