Easy Miso Salmon in Foil | Japanese Home Cooking #shorts #easyrecipes

By Just One Cookbook · 20 min

Ingredients

Instructions

1. Preheat the oven to 425°F (220°C). For a convection oven, reduce by 25°F (15°C).
2. Thinly slice the onion, cut the carrot into thin julienne strips, slice the shiitake caps thinly after removing stems, and separate the shimeji into small clusters. Thinly slice the green onion and set aside.
3. Mix the miso and Kewpie mayonnaise in a small bowl until smooth. Adjust the amount of miso to suit its saltiness.
4. Cut two 12 x 12 inch (30 x 30 cm) sheets of foil. Grease the centers with the butter, forming rectangles 2–3 times the salmon's width and the same length. Spread the onion over each.
5. Place a salmon fillet skin side down on the onion. Sprinkle with the kosher salt and black pepper.
6. Spread the miso sauce on 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 edges over the salmon and seal with a few folds, keeping the foil snug. Fold up the left and right sides and seal. Press all folds firmly and place the packets on a baking sheet spaced apart.
8. Oven: Bake at 425°F (220°C) for 15–18 minutes for thick center-cut fillets (1–1½ inches), or 10 minutes for thinner fillets. It is done when the thickest part reads 125–130°F (52–54°C) on an instant-read thermometer; pull at 120°F (49°C) for medium-rare.
9. Stovetop alternative: Place the packets in a dry pan, cover with a tight lid, and do not overcrowd. Cook on medium for 2 minutes, then on medium-low for 15 minutes for thick fillets or 10 minutes for thinner ones. With a non-stick pan, add ⅓–½ cup (100 ml) water first.
10. Carefully open the packets away from you to avoid steam, sprinkle with green onion, and serve right away.

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

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