Teriyaki Salmon with Shimeji Mushroom in Butter

Name: Teriyaki Salmon with Shimeji Mushroom in Butter
Yield: 8
Ingredients: 1/2 cup of soy sauce; 1/2 cup of sake; 4 tablespoons of sugar; 1 fillet (1.5 kg) of salmon skin on, cut into lengthwise pieces; For the shimeji; 1 tablespoon of butter; 2 tablespoons of water; 1 package (200 g) of shimeji mushrooms; 1 tablespoon of soy sauce; 1 tablespoon of kirin (dried sake)

1
1/2 cup of soy sauce
2
1/2 cup of sake
3
4 tablespoons of sugar
4
1 fillet (1.5 kg) of salmon skin on, cut into lengthwise pieces
5
For the shimeji
6
1 tablespoon of butter
7
2 tablespoons of water
8
1 package (200 g) of shimeji mushrooms
9
1 tablespoon of soy sauce
10
1 tablespoon of kirin (dried sake)

Ingredients

1
1/2 cup of soy sauce
2
1/2 cup of sake
3
4 tablespoons of sugar
4
1 fillet (1.5 kg) of salmon skin on, cut into lengthwise pieces
5
For the shimeji
6
1 tablespoon of butter
7
2 tablespoons of water
8
1 package (200 g) of shimeji mushrooms
9
1 tablespoon of soy sauce
10
1 tablespoon of kirin (dried sake)

Directions

1
In a bowl, mix together soy sauce, sake, and sugar to obtain a homogeneous marinade
2
With a sharp knife, divide the fish into portions, without cutting the skin
3
Arrange in a large baking dish, bathe with the marinade, and put it in a moderate oven (180°C) that has been preheated, basting occasionally, for 40 minutes or until the meat starts to flake apart (test by poking with a fork)
4
Remove from the oven and separate the portions cutting the skin
5
Prepare the shimeji
6
In a pan, melt the butter and add water and shimeji mushrooms
7
Season with soy sauce and sake
8
Cook for five minutes or until the shimeji is tender
9
Serve with the fish.