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Ingredients
  • 2 salmon fillets, about 280 g each, skin-on, pin-boned
  • 80 g mixed Japanese mushrooms, cut into strips
  • 2 heads pak choy or baby bok choy, quartered
  • 1 brown onion, halved and thinly sliced
  • 60 g butter
  • 4 tsp soy sauce
  • 4 tsp sake
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