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!