• Fresh salmon fillets (or year-round Atlantic salmon)2 fillets
• Shimeji mushrooms1 pack
• Butter10–15g
• ★Sake1 tbsp
• ★Soy sauce1 tbsp
• ★Mirin1 tbsp
• ★Sugar1 tbsp
• ☆Coarse ground black pepperoptional
• ☆Pink peppercornsoptional
• ☆Wasabioptional

1. 1

   Mix together the ★ seasonings (sake 1 tbsp, soy sauce 1 tbsp, mirin 1 tbsp, sugar 1 tbsp) and set aside. Remove any bones from the 2 salmon fillets and cut each fillet into 3 pieces.

2. 2

   Heat oil (not included in ingredients) in a frying pan over medium heat. Place the salmon skin-side down and cook, pressing gently with a spatula, until the skin is nicely browned and crispy.

3. 3

   If the skin is on the side of the fillet, press the skin against the pan and lean the pieces against each other for support while cooking.

4. 4

   Once both sides of the salmon are browned, add 1 pack of shimeji mushrooms to the empty space in the pan and stir-fry for about 2 minutes. Add all the ★ seasonings at once, reduce to low heat, and place 10–15g of butter on top.

5. 5

   Cover with a lid and let the butter melt.

6. 6

   Once the butter has melted, remove the lid, return to medium heat, and shake the pan to coat the salmon and shimeji with the sauce.

7. 7

   Plate the salmon and mushrooms, then drizzle any remaining sauce from the pan over the top. Sprinkle with ☆ coarse ground black pepper and ☆ pink peppercorns to taste, and serve with ☆ wasabi on the side.

8. 8

   If using salted salmon (lightly salted only), reduce the soy sauce to just a few drops for flavoring and adjust to taste.

Make sure the frying pan is well heated before adding the salmon — this helps prevent the skin from sticking. You can also lightly coat the salmon with flour to keep the skin intact, add a slight thickness to the sauce, and give the dish a more appealing appearance.

• Calories225 kcal
• Protein19 g
• Fat9 g
• Carbs11 g
• Sodium1.4 g