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Miso Salmon in Foil with Shiitake Mushrooms and Baby Bok Choy over Rice

Miso Salmon en Papillote + Shiitake Mushrooms


Scale

Ingredients

  • 43-4 oz pieces of salmon (with skin removed)
  • 46 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

Instructions

  1. Sauce (make the night before):
  2. In medium saucepan, combine water, brown sugar, honey, soy sauce, mirin, miso paste, sesame oil, garlic and lemon zest.
  3. Bring to boil.
  4. Reduce to simmer and slowly stir in Slurry.
  5. Let simmer approx. 10 minutes or until it reaches your desired thickness.
  6. Take approx. 1/4 of the Miso Sauce and marinate your salmon overnight in the fridge.
  7. Refrigerate the remaining Miso Sauce as well.
  8. When you are ready to cook, set out 4 large pieces of foil.
  9. 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.
  10. Place piece of salmon on top.
  11. Fold up sides of foil and ensure it is tightly pinched around the edges to ensure no air can get in or out.
  12. Bake in oven at 375 for 12-14 minutes (for approx. 1 inch thick salmon – longer for thicker).
  13. 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.
  14. Then, turn on your broiler, take out the foil packets and (carefully) open them up and broil them for another 3-4 minutes.
  15. Remove and ensure fully cooked and flaky.
  16. 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.
  17. Serve immediately and enjoy!