Description
Miso Salmon en Papillote + Shiitake Mushrooms – a absolutely delicious dinner option that is packed with flavor!
Ingredients
Scale
- 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
Instructions
- 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!