Baked Salmon and Potatoes

Baked Salmon and Potatoes

Tomatoes and cheese bring the flavors together

Cooking time
30 min+
Calories
380kcal
Sodium
700mg
  • Nutrition facts are for one serving.
  • Time to bake in an oven is not included in the cooking time.

Ingredients(Servings: 4)

Ingredients(Servings: 4)

4 fillets

a dash

3

1 package

1 package

2 Tbsp

1 Tbsp

40 g (1.5 oz.)

(A)

about 400 g (14 fl. oz.)

a dash

Directions

  1. Season salmon with 1 tsp of soy sauce and dash of pepper, and cook with 1 Tbsp of olive oil.
  2. Peel potatoes and cut into slices 8 mm (1/4 in.) thick. Boil in salted water.
  3. Thinly slice mushrooms, remove shimeji mushroom base, and divide into individual stems.
  4. Saute all mushrooms (3) with 1 Tbsp of olive oil, add (A), then cook for a short time.
  5. Spread potatoes (2) in heat resistant container, and place salmon (1) on top. Lay (4) and sprinkle on diced parsley. Top off with shredded cheese, and bake in oven at 200 C (390 F) for 10 minutes.

Cooking Basics

Shimeji mushrooms - cutting off the hard base

Many of the shimeji mushrooms available in stores have been cultivated in mushroom beds, causing the roots to be tighly squeezed together. To some the chaff is attached, so be sure to cut away this hard base before using.

Tomatoes - roughly chopped

Use the tip of a knife to carve out the stem, then cut into half horizontally. Cut the tomato vertically and horizontally into 1 to 1.5 cm. (0.5 in.) width pieces. If you want to remove the seeds, use your fingers to scoop these out after cutting in half horizontally.

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