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Japanese   -   Stuffed Salmon   adapted from Japanese Cooking A Simple Art by Shizuo Tsuji

  • 2 Fillets Salmon
  • Salt
  • 3 Medium Potatoes -- peeled & Chopped
  • 1 Small Carrot -- chopped
  • 1 Small Onion -- thinly sliced
  • Freshly Ground Black Pepper -- to taste
  • Butter
  • 1 Medium Lemon -- thinly sliced
  • 8 Small Shiitake Mushrooms -- chopped
Directions Salt the salmon and allow to rest in refrigerato 1 hour.
Boil potatoes and carrot until just soft.
Combine potatoes, carrots, onon and pepper.
Butter 2 squares of foil. Divide the poato mixture in half, place in center of each foil square. Set filet atop misture, press down to keep in place.
Top each filet with a pat butter, a slice of lemon, and some mushrooms. Fold foil tightly, bake at 400* for 15 minutes.
Serves 4
Time to Make 0:00

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