Sprinkle the fresh salmon with refined sake, and let it sit at room temperature for 20 minutes.
Cut the mushrooms into easy-to-eat portions. They will shrink when you cook them, so I recommend cutting them a bit large.
Heat vegetable oil and the garlic slices into a pan, and turn it on over a low heat. Once it is aromatic, take the garlic out.
Thoroughly wipe the moisture off of the salmon with a paper towels. Sprinkle both sides with salt and pepper. Coat with cake flour, and dust off the excess flour.
Fry the salmon in a well-preheated pan from the skin side first.
After frying them crispy on both sides over strong heat, remove them from the pan. (They do not have to be cooked all the way through).
Saute the mushrooms in the same pan. Once they have been coated in the cooking oil, sprinkle sake and quickly sauté.
Mix all of the sauce ingredients together aside from the lemon juice.
Stir the sauce into the sautéed mushrooms, and bring to a boil.
Return the salmon to the pan, and cook over a medium heat while ladling the sauce on top. Once the sauce has thickened, turn off the heat and drizzle lemon juice.
Arrange onto a plate along with the accompanying vegetables.
Story Behind this Recipe
I thought up a recipe with an autumn touch.
Make sure to thoroughly marinate the fresh salmon. If you substitute the saute-purposed vegetable oil for butter, then the flavor will change, and it is tasty. In that case, please adjust the amount of salt. Spritzing with lemon for the finishing touch gives the salmon a fresh citrusy taste.