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

Hey everyone, it’s Brad, welcome to our recipe site. Today, I’m gonna show you how to prepare a distinctive dish, easy baked autumn salmon and mushrooms with mayonnaise. One of my favorites food recipes. This time, I’m gonna make it a little bit tasty. This is gonna smell and look delicious.

Easy Baked Autumn Salmon and Mushrooms with Mayonnaise is one of the most favored of recent trending foods on earth. It’s enjoyed by millions every day. It is simple, it’s quick, it tastes delicious. They are nice and they look wonderful. Easy Baked Autumn Salmon and Mushrooms with Mayonnaise is something that I’ve loved my whole life.

For today's video Daddy Erik is going to share to us his recipe. Its super easy and for the kids, it's the best! Salmon With Mayonnaise Recipes on Yummly

To begin with this particular recipe, we have to 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:
  1. Get 4 Salmon fillets
  2. Get 1/2 Onion
  3. Take 5 Shiitake mushrooms
  4. Take 1/2 packet Shimeji mushrooms
  5. Take 1 tbsp ▲Sake
  6. Prepare 2 tsp to 1 tablespoon ▲Soy sauce
  7. Prepare 8 tbsp ☆Mayonnaise
  8. Prepare 1 small handful ☆Pizza cheese
  9. Get 3 tbsp ☆Milk
  10. Prepare 1 optional Fresh parsley
  11. Take 1 optional Lemon or kabosu citrus

I came up with my own twist using that idea. Learn how to make Magically Moist Salmon with Light Mayonnaise. Brush salmon with Hellmann's® or Best Foods® Light Mayonnaise, then season with salt and pepper. Baked salmon fillet medallion with salad of pickled vegetables and mushrooms on a white plate on a gray background, close up.

Steps 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.

The fresh mayonaisse salad with mushrooms and fresh greenery served on a ceramic plate over traditional red tablecloth. To make the mayonnaise, put the egg yolks and mustard in a bowl. Whisk well, then gradually dribble in the oil, whisking continuously until thick. Someone cuts off a piece of baked mushroom with a fork and knife. People using chopstick to cooking pick up and flip pork and meet of Korean BBQ barbecue on the hot pot with dark and grain processed.

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