Miso Salmon en Papillote
Miso Salmon en Papillote + Shiitake Mushrooms - a absolutely delicious dinner option that is packed with flavor!
Ingredients
- 4 salmon fillets skin removed (3-4oz each)
- 4-6 shiitake mushrooms cut off stems; slice caps into ¼ 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:
- ½ cup water
- 2 tablespoons brown sugar
- 1 tablespoon honey
- ½ cup soy sauce
- ¼ cup mirin
- 1 tablespoon miso paste
- 1 tablespoon sesame oil
- 2 teaspoons garlic chopped
- zest of 1 lemon
- ¼ cup cold water
- 2 tablespoons cornstarch
Miso Mayo:
- ½ cup scallions chopped
- 3 tablespoons mayo
- 1 tablespoon miso paste
Instructions
- Make Sauce (night before): In medium saucepan, combine ½ cup water, 2 tablespoons brown sugar, 1 tablespoon honey, ½ cup soy sauce, ¼ cup mirin, 1 tablespoon miso paste, 1 tablespoon sesame oil, 2 teaspoons garlic and zest of 1 lemon. Bring to boil. Reduce to simmer and slowly stir in Slurry.
- Simmer + Thicken: In a small bowl, whisk together ¼ cup cold water and 2 tablespoons cornstarch. Reduce the sauce to a simmer and whisk this mixture into the sauce. Let simmer approx. 10 minutes or until it reaches your desired thickness.
- Marinate Salmon: Take approx. ¼ of the Miso Sauce and marinate 4 salmon fillets overnight in the fridge. Refrigerate the remaining Miso Sauce as well.
- Prep: Preheat oven to 375℉. Set out 4 large pieces of foil.
- Combine: On each piece of foil, place 6-8 mushrooms slices, ½ cup loosely packed spinach, 5-6 bok choy leaves and ¼ 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: Place all of the foil packs on a sheet pan and move to the oven for 12-14 minutes (for approx. 1 inch thick salmon - longer for thicker).
- Prep Serving Ingredients: While it is cooking, make sure you are making some jasmine rice and reheat the remaining Miso Sauce. In a small bowl, mix ½ cup scallions, 3 tablespoons mayo, and 1 tablespoon miso paste.
- Broil: 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: Enjoy 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.
Nutrition
Calories: 473kcal | Carbohydrates: 40g | Protein: 40g | Fat: 17g | Saturated Fat: 3g | Polyunsaturated Fat: 7g | Monounsaturated Fat: 6g | Trans Fat: 0.01g | Cholesterol: 95mg | Sodium: 2275mg | Potassium: 1197mg | Fiber: 5g | Sugar: 18g | Vitamin A: 4128IU | Vitamin C: 34mg | Calcium: 131mg | Iron: 4mg
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