Baked Salmon and Potatoes

INGREDIENTS:

• Salmon (fresh) 4 fillets

• Kikkoman Soy Sauce 1 Tbsp

• Pepper a dash

• Potatoes 3

• Mushrooms 1 package

• Shimeji mushrooms 1 package

• Olive oil 2 Tbsp

• Parsley(diced) 1 Tbsp

• Shredded cheese 40 g (1.5 oz.)

(A)

• Del Monte diced tomatoes about 400 g (14 fl. oz.)

• Soy Sauce2 Tbsp

• Pepper a dash

STEPS:

1. Season salmon with 1 tsp of soy sauce and dash of pepper, and cook with 1 Tbsp of olive oil.

2. Peel potatoes and cut into slices 8 mm (1/4 in.) thick. Boil in salted water.

3. Thinly slice mushrooms, remove shimeji mushroom base, and divide into individual stems.

4. Saute all mushrooms (3) with 1 Tbsp of olive oil, add (A), then cook for a short time.

5. Spread potatoes (2) in heat resistant container, and place salmon (1) on top. Lay (4) and sprinkle on diced parsley. Top off with shredded cheese, and bake in oven at 200 C (390 F) for 10 minutes.