Miso Salmon with Mushrooms
This miso salmon recipe is cooked in aluminum foil, and allows the steam to heat the salmon in its own juices. Food blogger Marc Matsumoto breaks the flavor combinations for this dish in a full post on the Fresh Tastes blog.
- 2 salmon fillets (about 12 ounces)
- 6 ounces assorted mushrooms, trimmed and chopped
- 2 tablespoons miso
- 2 tablespoons mirin
- 2 tablespoons butter
- minced chives or scallions for garnish
- Preheat the oven to 400 degrees F.
- In a small bowl combine the miso and mirin and stir until smooth.
- Cut two sheets of heavy-duty aluminum foil. If your aluminum foil is thin, just fold over a large sheet to make it double layered.
- Place a salmon fillet in the center of each piece of foil. Salt and pepper the salmon. Top each piece of salmon with half the mushrooms. Add 1 tablespoon of butter to each package, and then divide the miso sauce between each one.
- Fold the top and bottom of the package up and over the salmon until the two sides meet, then fold that edge over at least 3 times. Fold the left and right edges over at least three times each to make a sealed pouch for the salmon and mushrooms to cook in.
- Place the packets on a baking sheet and put it in the oven for 15 minutes. When the salmon is done, use some scissors to cut the tops of each pouch and garnish with chives. Be careful when you cut into the packets, as the trapped steam can be very hot. Serve the salmon with some plain rice or boiled potatoes.