Japanese Baked salmon

  • 4 Salmon fillets, 1 pound each
  • 4 Hajikami pickled ginger shoots
  • 3 table spoon of soy sauce
  • 2 table spook sake or Gin
  • 5 table spoon mirin
  • Peel of one yuzu, grated
  • A dash of Ajinomoto UMAMI
Place the Salmon fillet into a casserole or in a shallow dish. In a small bowl combine the ingredients and mix well. Pour over the salmon slices and marinate over 3-4 hours.
Pre heat the oven to 180 degrees and the cook the marinated salmon for 10 minutes until golden brown. Serve each fillet with a shoot of Hajikami pickled ginger.