½ bunch green onions, diced
2 large portobello mushrooms, sliced
About ¼ cup oil for sautéing
3 Tbls. sesame oil
1 Tbls. fresh ginger, peeled and diced
¼ cup water
3 Tbls. soy sauce
2 tsp. cornstarch
2 Tbls. brown sugar

2 lb. salmon fillet; seasoned with salt and pepper

Sauté mushrooms in oil, season with salt and pepper, add green onions just at the end and set aside.

Heat sesame oil and sauté ginger in a small skillet. Combine water, soy sauce, brown sugar and cornstarch, stir in and cook until sauce has thickened (taste for balance), add mushrooms and green onions.