Cut the salmon into fillets, sprinkle with salt and set aside for 30 minutes.
Cut shiitake mushrooms, tomatoes and lemon into appropriate-sized pieces.
In a glass bowl, place all ingredients indicated as A and cook for 5 minutes on 'Microwave Power’ at 1000W.
On a glass tray, arrange the salmon, shiitake mushrooms, tomatoes and lemon.
Bake the ingredients from step 4 using ‘Grill 1' + 'Convection’ 230ºC for 10 minutes on the middle rack.
Pour the liquid ingredients from step 3 onto the salmon mixture from step 5 and cook using ‘Steam 1’ for 15 minutes on the middle rack.
As a finishing touch, drizzle olive oil and serve.
Takahashi Takuji is a Michelin starred chef and the third master of the cuisine restaurant “KINOBU” which has been running in Kyoto for over 84 years. He is deeply pursued by Japanese cuisine, including Noh (one of the Japanese traditional entertainments), tea and flower arts. Starting with the research on aromas, he also continues to analyze food from a scientific perspective.