- 2 pounds salmon fillets
- 4 ounces sesame oil
- 1/2 cup tamari soy sauce
- 1 teaspoon minced garlic
- 1/2 teaspoon ground ginger
- 1/2 teaspoon basil
- 1 teaspoon oregano leaves
- 1/4 teaspoon thyme
- 1/2 teaspoon rosemary
- 1/4 teaspoon tarragon
- 4 ounces butter
- 1/2 cup chopped fresh mushrooms
- 1/2 cup chopped green onions
- If you have one large, single fillet cut it into 1/2 pound pieces. Get a quart size freezer style ziploc bag.
- Stir together the tamari sauce, sesame oil and spices. Put the salmon into the ziploc bag and pour in the sauce mixture.
- Refrigerate the salmon, skin side up, in the marinade for 1-4 hours.
- Preheat oven to 350 degrees F. Line a large baking pan with foil.
- Pour out the fillets and marinade into the pan. The fish should be in a single layer.
- Bake fillets for 10-15 minutes.
- While the salmon is baking, get vegetables ready.
- Melt the butter. Add the vegetables to it, and mix to coat vegetables.
- Remove the salmon from the oven, and pour the butter mixture over the salmon fillets, making sure each fillet gets covered.
- Bake at 350 degrees F. for about 10 minutes more. Serve immediately.
Nutrition info for 8 ounce serving: 353 calories, 23 grams of fat, 32 grams of protein, 2 grams of carb, 1 gram of fiber.