Thai style baked salmon

I called it Thai style baked salmon, but probably it's far from authentic, for some of the ingredients used, such as shimeji mushrooms are more typical for Japan than Thailand. Yet, the coriander, chili and lime combination might be seen as more emblematic of Thailand. Either way, it is very easy and quick to make, which is great when you don't have too much time for cooking.

You'll need:
a piece of fresh salmon, no skin
soy sauce
lime juice
fresh coriander leaves
chili flakes
finely chopped ginger
finely chopped garlic
shimeji mushrooms
pepper
butter

1. Mix the soy sauce with ginger, garlic, lime juice, coriander leaves and chili flakes and pour over the salmon.

2. Put in the oven set for 175 degrees for around 20 minutes, depending on the size of the salmon piece(s). No need for a cover, for as long as you don't keep it there for too long, it should still come out nice and moist.

3. In the meantime, dissolve a spoonfull of butter in a pan and fry your shimeji mushrooms on it, seasoning them with black pepper.

4. Assemble everything on a plate et voila! I also added a light valeriana salad on the side, simply sprinkled with olive oil and red wine vinegar. For a bigger hunger, you could of course add some (jasmin) rice too!

Itadakimasu!