Sprinkle the salmon with salt and pepper. Cut the cabbage up into large pieces (slice the core part thinly). Cut the stem end off the shimeji mushrooms and shred.
Heat sesame oil in a pan. Pat the salmon dry and pan fry with the skin side down over high heat.
When it's golden brown, turn the salmon pieces over to cook the other side. (You don't have to cook them through.)
Wipe excess oil from the pan with paper towels. Throw in the cabbage.
Add the shimeji mushrooms, shio-konbu, bonito flakes, and sake in that order. Cover with a lid and let steam over low heat for 2-4 minutes.
When they have wilted, mix the cabbage, shimeji mushrooms, shio-konbu, and bonito flakes together lightly. (Don't touch the salmon too much, or it will fall apart.)
Line the serving plates with the cabbage and mushrooms, and place the salmon on top. If you like, pour ponzu sauce.
Story Behind this Recipe
I wanted to create a main dish with lots of cabbage.
Leave the salmon for about 10 minutes after sprinkling it with salt and pepper. Pat dry and cook from the skin side first, and it won't smell fishy. If the salmon is cooked through, just let steam until the cabbage is as tender as you want it to be.