Salmon and Shimeji Mushroom Butter Soy Sauce

Salmon and Shimeji Mushroom Butter Soy Sauce

Autumn-scented salmon and shimeji mushroom butter soy sauce

Salmon and Shimeji Mushroom Butter Soy Sauce

＜Total time : 15 mins＞

＜Ingredients for 2 servings＞

  • 2 raw salmon fillets
  • Shimeji mushrooms 1 pack
  • Butter 10-15g
  • ★1 tablespoon each of sake, soy sauce, mirin, and sugar
  • ☆ Coarsely ground black pepper (optional)
  • (It has a sweet taste. Please reduce the sugar to your liking.)
  • ☆Pink pepper grains as desired
  • ☆Wasabi to taste

 

＜Instruction＞

Step 1

Place the ★ together.

Remove the bone from the salmon fillet and cut each piece into 3 equal parts.

Step 2

Mix ★.

Remove the bones from the salmon fillets and cut each fillet into thirds.

Step 3

Add the shimeji mushrooms to the open space on both sides of the salmon and fry for about 2 minutes. Add the ★ all at once, turn the heat to low, and top with the butter.

Step 4

Cover the frying pan and melt the butter.

Step 5

Once the butter has melted, remove the lid, turn the heat to medium again, and swirl the frying pan to coat it with the sauce.

Step 6

Complete by serving on a plate.

Salmon and Shimeji Mushroom Butter Soy Sauce

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