Shio-Koji Salmon over Butter Sweet Potatoes

My cooking is global with some emphasis on Japanese cooking. Made all the recipes with starred rating. You can also find me at eatyourbooks.com cooking from cookbooks, online recipes, magazines and recipes from here.

1 pound (450 g) salmon filet (skin on or off), cut into 6 to 8 pieces

2 tablespoons liquid shio-koji (can substitute with 1 ½ teaspoons salt)

2 tablespoons butter

8 oz (240 g) satsuma-imo (Japanese sweet potato), peeled and cut into ¼″ (6 mm)-thick disks

5 oz (150 g) eryngi (king oyster mushrooms) or your choice of mushroom, bottom ends trimmed, then slide into ¼″ thick.

4 oz (120 g) green beans, cut in half at an slight angle

2 tablespoons sake

1 to 2 teaspoons soy sauce

shichimi togarashi (Japanese seven-spice powder, optional)

Directions at happydonabelife.com

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