Baked Autumn Salmon with Mushrooms (Aki-Sake)

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

Direction

1. Preheat oven to 400℉ (200℃)
2. Separate or slice mushrooms into small pieces
3. Make a mixture with garlic, lemon juice, olive oil and yuzu kosho in a small bowl.
4. Place salmon and mushrooms in foil. Make two foil packets.
5. Pour the mixture onto salmon and mushrooms in foil.
6. Add butter and lemon slices. 
7. Close foil packets and seal tight.
8. Place foil packets on a baking sheet. Bake for about 20 minutes till salmon is well cooked.

Tips:

• 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.