Easy Baked Autumn Salmon and Mushrooms with Mayonnaise
Easy Baked Autumn Salmon and Mushrooms with Mayonnaise

Hey everyone, it is John, welcome to our recipe site. Today, we’re going to make a special dish, easy baked autumn salmon and mushrooms with mayonnaise. One of my favorites. This time, I will make it a bit unique. This will be really delicious.

Easy Baked Autumn Salmon and Mushrooms with Mayonnaise is one of the most popular of current trending meals on earth. It is easy, it is quick, it tastes yummy. It is appreciated by millions daily. Easy Baked Autumn Salmon and Mushrooms with Mayonnaise is something that I’ve loved my entire life. They’re nice and they look wonderful.

To begin with this recipe, we have to prepare a few components. You can have easy baked autumn salmon and mushrooms with mayonnaise using 11 ingredients and 7 steps. Here is how you can achieve that.

The ingredients needed to make Easy Baked Autumn Salmon and Mushrooms with Mayonnaise:
  1. Make ready 4 Salmon fillets
  2. Make ready 1/2 Onion
  3. Take 5 Shiitake mushrooms
  4. Take 1/2 packet Shimeji mushrooms
  5. Make ready 1 tbsp ▲Sake
  6. Make ready 2 tsp to 1 tablespoon ▲Soy sauce
  7. Get 8 tbsp ☆Mayonnaise
  8. Take 1 small handful ☆Pizza cheese
  9. Take 3 tbsp ☆Milk
  10. Prepare 1 optional Fresh parsley
  11. Take 1 optional Lemon or kabosu citrus
Instructions to make Easy Baked Autumn Salmon and Mushrooms with Mayonnaise:
  1. Slice the shiitake mushrooms and onion. Separate the shimeji mushrooms into 2 to 3 pieces. Preheat the oven to 480°F/250°C.
  2. 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.
  3. 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.
  4. Uncover the lid and evaporate the excess water. Spread out on a heatproof dish.
  5. Combine the ☆ ingredients. This is my almighty mayonnaise sauce. I added chopped parsley for colour.
  6. 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.
  7. 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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