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The ingredients needed to prepare Easy Baked Autumn Salmon and Mushrooms with Mayonnaise:
- Use 4 Salmon fillets
- Use 1⁄2 Onion
- Prepare 5 Shiitake mushrooms
- Use 1⁄2 packet Shimeji mushrooms
- Take 1 tbsp ▲Sake
- You need 2 tsp to 1 tablespoon ▲Soy sauce
- Provide 8 tbsp ☆Mayonnaise
- Provide 1 small handful ☆Pizza cheese
- Provide 3 tbsp ☆Milk
- You need 1 optional Fresh parsley
- Get 1 optional Lemon or kabosu citrus
Instructions to make Easy Baked Autumn Salmon and Mushrooms with Mayonnaise:
- Slice the shiitake mushrooms and onion. Separate the shimeji mushrooms into 2 to 3 pieces. Preheat the oven to 480°F/250°C.
- Sprinkle 1⁄2 teaspoon of salt on the salmon fillets and leave to stand for 10-15 minutes. Heat 2 teaspoons of oil in a pan and fry the onion and mushrooms.
- When the onion is translucent, add the ▲ ingredients and cover to steam. In this photo, I used buna-shimeji instead of normal shimeji mushrooms because it was cheap.
- Uncover the lid and evaporate the excess water. Spread out on a heatproof dish.
- Combine the ☆ ingredients. This is my almighty mayonnaise sauce. I added chopped parsley for colour.
- Pat dry the salmon fillets with kitchen paper and brown both sides with a tablespoon of oil in a pan. Transfer to a heatproof dish. You don't need to cook through at this point.
- Pour the ☆ sauce over the salmon and bake in a 480°F/250°C oven for 15-20 minutes. Sprinkle lemon juice to sharpen the taste of the dish before you eat.
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