Saturday, July 10th, 2010
Ahhh Salmon, a beloved fish. It's versatile, succulent, and has that distinct orangy pink hue. I like this dish because it's so easy and tastes and looks like a fancy entree.
Ingredients (1 servings)
1 (100 gram) cut of salmon (approx. 4 oz.)
25 grams of
shimeji mushroom
1.5 teaspoons of koikuchi soy sauce.
1.5 teaspoons of mirin
1/2 tablespoon of butter
2 scallions (just the white part)
1/2 teaspoon of cooking sake.
Directions
1) Season the salmon with salt, pepper and a sprinkling of cooking sake. The sake helps to get rid of some of the fishiness. Let it sit for 10 minutes.
2) Lightly wash the mushrooms or wipe them down with a damp towl and separate them. There's no chopping involved.
3) Chop the bottom of the green scallions into thin strips.
4) Grease the foil with some olive oil or butter so the ingredients don't stick.
5) Arrange the scallions and shimeji on the bottom and the salmon on top.
6) Fold up the sides of the foil and leave an opening on top.
7) Pour the soy sauce and mirin on top and lay a piece of button on top of the salmon.
8) Fold the foil so that air cannot escape and for a single serving, put it in a toaster oven for 10-12 minutes. For multiple pieces of salmon, individually wrap the salmon with individual servings of shimeji and green onions but put it on a tray and put in a preheated oven at 425 F for 10-15 minutes depending on the oven.
9) Take it out of the oven and let it steam in the foil for an additional 2-3 minutes.
10) Plate and put a wedge or slice of lemon on the side.
This is what 25 grams of shimeji looks like.
This is exactly 100 grams of salmon. Season with salt and pepper and a sprinkling of sake. Marinate for 10 minutes.
Wipe down or lightly wash the shimeji and break them up.
Oil the foil with a little olive oil so the ingredients don't stick.
Place green onions and shimeji on top.
Put the salmon on top and wrap it up half way. Add the sauce ingredients and top with butter.
Into the toaster oven for 10-12 minutes.
Plate and pour the sauce on top.
