Step-by-Step Guide to Make Homemade Easy Baked Autumn Salmon and Mushrooms with Mayonnaise
by Isabelle Jensen
Easy Baked Autumn Salmon and Mushrooms with Mayonnaise
Hello everybody, it’s me, Dave, welcome to my recipe site. Today, I will show you a way to make a special dish, easy baked autumn salmon and mushrooms with mayonnaise. It is one of my favorites food recipes. This time, I am going to make it a bit unique. This will be really delicious.
Easy Baked Autumn Salmon and Mushrooms with Mayonnaise is one of the most favored of current trending meals on earth. It’s simple, it is fast, it tastes yummy. It’s appreciated by millions every day. They are fine and they look fantastic. Easy Baked Autumn Salmon and Mushrooms with Mayonnaise is something that I have loved my whole life.
To begin with this particular recipe, we must prepare a few ingredients. 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:
Take 4 Salmon fillets
Prepare 1/2 Onion
Prepare 5 Shiitake mushrooms
Take 1/2 packet Shimeji mushrooms
Make ready 1 tbsp ▲Sake
Make ready 2 tsp to 1 tablespoon ▲Soy sauce
Make ready 8 tbsp ☆Mayonnaise
Prepare 1 small handful ☆Pizza cheese
Take 3 tbsp ☆Milk
Take 1 optional Fresh parsley
Make ready 1 optional Lemon or kabosu citrus
Steps 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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