☆Soy sauce (or shiso garlic soy sauce if you have it)
☆ Shichimi spice
King oyster mushrooms, shishito peppers etc.
Salt and pepper, sake
A small amount
Remove the skin off the salmon and the bones with tweezers. (If you insert the knife between the skin and fish and pull on the skin, it will peel off neatly and easily.) Season lightly with salt and pepper, and sprinkle with sake.
Combine the ☆ ingredients. Prepare 2 sheets of aluminium foil formed into boats. Turn on the grill. Cut up the king oyster mushrooms and shishito peppers into easy to eat pieces. Add plenty of green onions to the sauce mix.
Heat oil in a pan, sauté the king oyster mushrooms and shishito peppers, and remove. Add a bit more oil and cook the salmon.
Put the mushrooms, shishito peppers and sake in the foil boats, pour the combined ☆ sauce over, and cook on a fish grill until lightly browned. Done!
If you need to warm up the fish later, wrap the cooked fish in parchment paper. You can warm it up easily in the microwave this way, if your spouse comes home late.
Story Behind this Recipe
User "Rinrin-san"'s green onion mayonnaise is delicious and I thought it would go well with seafood, so I tried it out. I put it on salmon and grilled it, and it was great! This has become a family favorite.
Cook the fish almost all the way through in Step 3 (brown both sides, cover with a lid and steam-cook for 2 minutes). Mayonnaise and soy sauce burn easily, so don't leave it alone and forget about it! If you don't mind the skin and bones, you can just leave them on, but I think the salmon tastes less fishy if you remove the skin. It's best with lots of green onion. (If you add too little the sauce is a bit oily.)