The word for salmon in Japanese is Sake (or shake). Salmon caught in season from September to November is called Aki-sake. Out of season salmon (from May to June) is called Tokishirazu.
This is one of my favorite autumn recipes for baked salmon garnished with umami-rich yuzu citron and chili seasoning (Yuzu-Kosho), which you can get in any Japanese grocery store (we also carry it in our shop).
For mushrooms, you can use shiitake, enoki, portobello, or any mushroom you like (Here is a link for an introduction to different Japanese mushrooms.)
Calories: 250 kcal per serving
Ingredients (Serves 2)
Salmon: 2 pieces
Mushrooms: 1/2 lb (220g).
Garlic: 1 clove (minced)
Lemon: 1/2 tablespoon of juice plus a few thin slices
Olive Oil: 1/2 tablespoon
Salt: to taste
Yuzu Kosho: 1/2 tablespoon.
Butter: 1/2 tablespoon
How to Prepare
- Preheat oven to 400℉ (200℃)
- Separate or slice mushrooms into small pieces
- Make a mixture with garlic, lemon juice, olive oil and Yuzu Kosho in a small bowl.
- Place salmon and mushrooms in foil. Make two foil packets.
- Pour the mixture onto salmon and mushrooms in foil.
- Add butter and lemon slices.
- Close foil packets and seal tight.
- Place foil packets on baking sheet. Bake for about 20 minutes or until salmon is well cooked.
- To avoid salmon from sticking to foil, spread a little olive oil or butter on foil before placing salmon.
- You can add a little honey to the mixture.