Miso Salmon en Papillote [in foil] is an easy weeknight meal that looks like a lot of work went into it! Served over shiitake mushrooms, baby bok choy, spinach and water chestnuts and served with rice and miso mayo, this entrée is sure to become a favorite!
Salmon. Everyone seems to have their go-to way to cook it. Except me. I am not one of those people. I love salmon a million different ways and this is just one of them … and damn is it good. If you do a little prep work the night before, this miso salmon en papillote is a super easy weeknight meal that looks like you spent hours slaving away. [Anything that looks like it took me 3 hours to make when it really only took me 25 minutes… Yes, please].
So maybe you are asking, what in the heck is “miso” and are you sure you didn’t mean “teryaki,” because that salmon looks ahelluva lot like teryaki salmon. Fair question. My inspiration for this dish definitely had roots in one or two pictures of some beautiful teryaki salmon, but I didn’t want to create the same old recipe. Instead, I created a twist on your traditional teryaki sauce, using miso paste and sesame oil and reducing the amount of brown sugar and honey- I was hoping the result would be a sauce that was reminiscent of teryaki sauce (not as sweet) and have other flavors coming out such as miso, mirin and sesame oil. The result was perfect. The salmon is marinated in some of the sauce overnight and then baked en papillote [a fancy term meaning you cook something in a paper or foil] along with shiitake mushrooms, water chestnuts, spinach and baby bok choy. Once it is done cooking (which literally takes about 15 minutes) you serve it over rice with additional sauce and some amazing miso mayo (not pictured because…. welll….. it is damn ugly, but tastes flippin amazing). The Japanese flavors all come together beautifully. This is a healthy, savory dish that you can make during the week or serve at your next dinner party. It really is phenomenal and I am so excited to share it with you guys! The first time I tested this recipe out (holy overcooked salmon ….. it was a good thing I tested this one beforehand….) I served it as a rice bowl. You can really dress this one up or down, serve it in a bowl or right in the foil, as pictured. I hope you guys enjoy!
By the way, miso is a pretty cool ingredient – made mostly from fermented soy beans, salt and koji. If you feel like pre-emptively reading up on it so you sound super smart when your family or guests ask you “what is miso?” There here is a quick link to wikipedia ….. hey, I am just trying to help you guys out 🙂
So here is your game plan, the night before make your miso sauce (see recipe below) and use about a fourth to marinate your salmon:
You can also prep your veggies the night before…
The next day, when you are ready to make dinner, you just take your veggies and water chestnuts, and place them on your foil.
Add your salmon.
Fold up your foil and place in oven. While the salmon is cooking, you can make your rice. Take out your salmon, throw some more miso sauce on there and serve with rice and some awesome miso mayo. And…. boom, this is what dinner will look like:
Happy weeknight cooking everyone!Print
- 4 – 3-4 oz pieces of salmon (with skin removed)
- 4–6 shiitake mushrooms (cut off stems; slice caps into 1/4 inch strips)
- 2 cups fresh spinach leaves
- 2 baby bok choy (cut off the base and separate the leaves)
- 1 cup chopped water chestnuts
- Miso Sauce:
- 1/2 cup water
- 2 Tablespoons brown sugar
- 1 Tablespoon honey
- 1/2 cup soy sauce
- 1/4 cup mirin
- 1 Tablespoon miso paste
- 1 Tablespoon sesame oil
- 2 Teaspoons chopped garlic
- The zest of 1 lemon
- Slurry: Combine 1/4 cup cold water and whisk in 2 Tablespoons cornstarch
- Miso Mayo:
- 3 Tablespoons mayo
- 1 Tablespoon miso paste
- 1/2 cup chopped scallions for garnish
- Sauce (make the night before):
- In medium saucepan, combine water, brown sugar, honey, soy sauce, mirin, miso paste, sesame oil, garlic and lemon zest.
- Bring to boil.
- Reduce to simmer and slowly stir in Slurry.
- Let simmer approx. 10 minutes or until it reaches your desired thickness.
- Take approx. 1/4 of the Miso Sauce and marinate your salmon overnight in the fridge.
- Refrigerate the remaining Miso Sauce as well.
- When you are ready to cook, set out 4 large pieces of foil.
- On each piece of foil, place 6-8 mushrooms slices, 1/2 cup loosely packed spinach, 5-6 bok choy leaves and 1/4 cup of water chestnuts.
- Place piece of salmon on top.
- Fold up sides of foil and ensure it is tightly pinched around the edges to ensure no air can get in or out.
- Bake in oven at 375 for 12-14 minutes (for approx. 1 inch thick salmon – longer for thicker).
- While it is cooking, make sure you are making some jasmine rice and mixing your mayo and miso paste together. You can also reheat the remaining Miso Sauce.
- Then, turn on your broiler, take out the foil packets and (carefully) open them up and broil them for another 3-4 minutes.
- Remove and ensure fully cooked and flaky.
- Serve with rice, miso mayo and garnish with scallions. Pour about 1 Tablespoon or whatever amount you desire of the remaining Miso Sauce over the salmon and rice.
- Serve immediately and enjoy!