Hokkai Recipe: Salmon fillets on the barbecue

Preparation

1. Defrost the Sake no Kirimi in the refrigerator or in cold water for half an hour.
2. Sprinkle the salmon fillets with salt and pepper on both sides.
3. Place the salmon fillets separately in large pieces of aluminium foil.
4. Cover the fillets with finely chopped garlic, slices of onion and shiitake.
5. Pour a dash of olive oil and soy sauce over the salmon and fold the parcels.
6. Leave the salmon parcels on the barbecue until they begin to bubble (about 10 minutes).
7. Tip: add a small knob of butter just before you remove the salmon parcels from the barbecue!