Easy Miso Salmon in Foil | Easy College Meals 🐟 #shorts #recipe #easydinner

By Just One Cookbook · 20 min

Ingredients

Instructions

1. Preheat the oven to 425°F (220°C), or 400°F (200°C) for a convection oven.
2. Thinly slice the onion and the green onion, julienne the carrot, thinly slice the shiitake caps (discard stems), and separate the shimeji into small clusters.
3. Mix the miso and Kewpie mayonnaise in a small bowl until smooth.
4. Cut two 12 x 12 inch (30 x 30 cm) sheets of foil. Lightly grease the centers with the butter, shaping rectangles 2 to 3 times as wide as the salmon, and spread the sliced onion on them.
5. Place a salmon fillet skin side down on the onion. Season with the kosher salt and black pepper.
6. Spread the miso mixture over the salmon. Pile the shimeji, carrot and shiitake on top, add a lemon slice, and sprinkle with the sake.
7. Fold the top and bottom foil edges together over the salmon, folding several times to seal snugly. Fold up the left and right sides and crimp all folds firmly. Set the packets on a baking sheet, spaced apart.
8. Oven: bake for 15 to 18 minutes for center-cut fillets 1 to 1½ inches thick (10 minutes for thinner fillets). It is ready when the thickest part reaches 125 to 130°F (52 to 54°C); remove at 120°F (49°C) for medium-rare.
9. Stovetop alternative: put the packets in a dry frying pan, cover tightly, and cook on medium for 2 minutes, then medium-low for 15 minutes (10 minutes for thinner fillets). Use a stainless or carbon steel pan; for non-stick, add 100 ml (⅓ to ½ cup) water first.
10. Open each packet away from you to avoid the steam, sprinkle with the green onion, and serve right away.

Summarized from Just One Cookbook's video. Watch it for the details.

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