In Japan, salmon caught in high-season (from September to November) is called aki-sake (autumn salmon). Here is one of my favorite autumn recipes for baked salmon garnished with yuzu-kosho (yuzu citron and chili) and mushrooms. I like shiitake, but enoki or portobellos are good choices too, or you can use any kind of mushroom you like.
Ingredients (Serves 2)
- Salmon: 150 grams
- Mushrooms: 200 grams
- 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
- 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 a baking sheet. Bake for about 20 minutes till salmon is well cooked.
- To avoid your salmon from sticking to foil, spread a little olive oil or butter on the foil before placing the salmon on the foil.
- You can add a little honey to the mixture.