Shio-koji Salmon over Butter Sweet Potatoes

Name: Shio-koji Salmon over Butter Sweet Potatoes
Ingredients: 1 pound (450 g) salmon filet (skin on or off), cut into 6 to 8 pieces; 2 tablespoons liquid shio-koji (can substitute with 1 1/2 teaspoons salt); 2 tablespoons butter; 8 oz (240 g) satsuma-imo (Japanese sweet potato), peeled and cut into 1/4″ (6 mm)-thick disks; 5 oz (150 g) eryngi (king oyster mushrooms) or your choice of mushroom, bottom ends trimmed, then slide into 1/4″ thick.; 4 oz (120 g) green beans, cut in half at an slight angle; 2 tablespoons sake; 1 to 2 teaspoons soy sauce; shichimi togarashi (Japanese seven-spice powder, optional)

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Ingredients

1 pound (450 g) salmon filet (skin on or off), cut into 6 to 8 pieces
2 tablespoons liquid shio-koji (can substitute with 1 1/2 teaspoons salt)
2 tablespoons butter
8 oz (240 g) satsuma-imo (Japanese sweet potato), peeled and cut into 1/4″ (6 mm)-thick disks
5 oz (150 g) eryngi (king oyster mushrooms) or your choice of mushroom, bottom ends trimmed, then slide into 1/4″ thick.
4 oz (120 g) green beans, cut in half at an slight angle
2 tablespoons sake
1 to 2 teaspoons soy sauce
shichimi togarashi (Japanese seven-spice powder, optional)