SeaBass and I first had a version of this dish the year we lived in Halifax, NS. I took him out to a Teppanyaki restaurant for his birthday (totally cheesy but fun...and yummy) and we both fell in love with this Salmon dish.
Have I ever told you about our year in Halifax? How we got together as a summer fling at home in Toronto (I had no interest in anything serious knowing I was returning to school in Nova Scotia) and then, come September, SeaBass totally followed me out east...at which point I couldn't seem to get rid of him. So we moved in together after approximately three months of dating and five years later here we are. Still stuck together.
It's a love story for the ages really.
Anyhoo, since that birthday celebration I've come back to this salmon recipe time and time again. It has good memories attached to it but mostly it's just damned tasty. The salmon is sauteed in Soy Sauce in Lemon juice, making it salty and sweet and tangy all at once. The tender, flaky flesh of the salmon absorbs the flavours of the soy and lemon but holds on to its own character at the same time.
The shitake mushrooms are prepared basically the same way, sliced and then sauteed in soy and lemon, with a little butter thrown in at the last minute if you're feeling indulgent.
This is one of my more interpretive recipes - mostly because it's never actually occurred to me to stop and measure out the amount of soy sauce that I'm using - but also because I personally like my salmon heavier on the lemon that SeaBass does.
He's salty, I'm tangy. We balance each other out.
So, here's the loose recipe. Please play with it and make it work for you.
Soy, Lemon Salmon with Shitake Mushrooms
1 tbsp olive oil
2 salmon fillets (skin removed)
1-2 cloves garlic finely diced
1 cup soy sauce
juice of 1-2 lemons
dozen shitake mushrooms
butter optional
Heat saute pan with 1/2 tbsp olive oil.
Add minced garlic.
Add salmon.
Pour 1/2 cup-3/4 cup soy sauce over salmon and into saute pan.
Add juice from 1 lemon.
Saute salmon on med. heat for approx 5 mins on one side.
Watch soy and lemon juice to ensure it is not cooking down too much - you want to stay very liquid in the pan.
Add more soy and lemon if necessary - taste to be sure you're happy with the combination.
Turn salmon over and continue to saute until cooked through.
Allow the soy and lemon juices to cook down at this point.
Spoon the thickening liquid over top of the salmon as it is thickening.
Remove salmon from pan.
Mushrooms
Slice shitakes.
Heat saute pan with 1/2 tbsp olive oil.
Add mushrooms to pan.
Add remaining soy sauce and lemon juice to pan.
Saute mushrooms until cooked through.
Serve with salmon. 
