Oven-baked salmon and mushrooms

Salad bowl with salmon and quinoa 622 of 657 Chili sin carne

Kikkoman Sauces 653

Category 633

Ingredient 584

Videos 90

World Cuisines 196

Specials 608

Tamari Gluten-free Soy Sauce Main courses Fish Vegetables Summer Autumn

Total time 30 mins

Preparation time: 30 mins

Nutrition facts (per portion): 1330 kJ / 317 kcal

100 g shiitake mushrooms (or porcini mushrooms)
80 g king oyster mushrooms
approx. 80 ml Kikkoman naturally brewed Tamari gluten-free soy sauce
1 leek
4 x 80 g fresh salmon (in slices)
salt and freshly ground pepper
approx. 1 tbsp. vegetable oil
4 tbsp. sake (or white wine)
1 small organic lemon
40 g butter
also: 4 pieces of aluminium foil

Preparation

Wash the mushrooms, cut into bite-sized pieces and mix with 4 tbsp. soy sauce. Wash and trim the leek, then cut diagonally into fine strips. Wash the salmon, dab dry, then season lightly with salt and pepper.

Place the aluminium foil pieces on the worktop and brush a little oil on them at the centre. Turn up the edges Place the salmon and mushrooms in the foil, sprinkle with leek and pour sake over the top. Thoroughly wash the lemon, dab it dry, cut into slices and place on top of the salmon with a dab of butter.

Close the tops of the aluminium foil pockets, leaving a gap at the top to let out steam and cook in a pre-heated oven at 250 °C for approx. 10 minutes. Open the pockets, drizzle with the remaining soy sauce and serve.