Salt both sides of the salmon fillet and lightly pat the surface with your fingers. Then, let the fillet sit for 15 minutes.
Squeeze out the yuzu juice or any type of sour citrus juice and pour it into a pitcher. Combine it with the same amount of soy sauce, making easy homemade ponzu.
Slice the long green onion into thin slices using diagonal cuts.
Place a sheet of parchment paper onto a larger piece of aluminum foil. Arrange 2/3 of the long green onions along with 2/3 of the shimeji and maitake mushrooms onto the paper.
Sprinkle on the salt and the pepper. Add the white wine.
With kitchen paper, carefully remove the excess moisture from the surface of the fillet. Add the white wine, coat it evenly.
Place the salmon onto the mushrooms and sprinkle on a generous amount of the pepper again.
Place the rest of the long green onion and the mushrooms on top.
Lift both sides of the foil and fold the edges 2 to 3 times to seal. Likewise, fold the left and right sides as shown.
Then, place the foil into a toaster oven. Bake the salmon for about 20 minutes.
Now, it is ready to serve. With kitchen gloves, remove the foil and place it onto a plate. Unseal the foil but be careful not to burn yourself.
Top with the chopped spring onion leaves. Then, place the butter onto the fish. Finally, pour the ponzu sauce over the dish.
The cooking time depends on the thickness of the fillet and the type of toaster oven so adjust it accordingly.
Like our Salmon Chan Chan Yaki recipe, the combination of miso and butter goes great together so you can also try it out instead of the ponzu sauce.
You can also use pacific cod, pollock, sea bream, red snapper or marlin in this recipe.