Foil-Baked Salmon with Miso and Butter

Name: Foil-Baked Salmon with Miso and Butter
Yield: 4 servings
Cuisine: American
Ingredients: 4 slice Raw salmon (fall salmon); 1 bag Bean sprouts; 1/2 bunch Shimeji mushrooms; 1/3 Carrot (julienne); 1 1/2 tbsp Miso; 1 tsp Soy sauce; 1 tsp Sake; 15 grams Butter or margarine

cookpad.japan @cookpad_jp

This is my mother's recipe since long ago.

I didn't use that much butter, but if you want a richer flavour, you can add more.
I wanted to eat salmon with miso flavour, so I didn't use salt and pepper. Recipe by Nayuho

This is my mother's recipe since long ago.

I didn't use that much butter, but if you want a richer flavour, you can add more.
I wanted to eat salmon with miso flavour, so I didn't use salt and pepper. Recipe by Nayuho

cookpad.japan @cookpad_jp

This is my mother's recipe since long ago.

I didn't use that much butter, but if you want a richer flavour, you can add more.
I wanted to eat salmon with miso flavour, so I didn't use salt and pepper. Recipe by Nayuho

This is my mother's recipe since long ago.

I didn't use that much butter, but if you want a richer flavour, you can add more.
I wanted to eat salmon with miso flavour, so I didn't use salt and pepper. Recipe by Nayuho

Saved

Ingredients

4 servings

4 sliceRaw salmon (fall salmon)
1 bagBean sprouts
1/2 bunchShimeji mushrooms
1/3Carrot (julienne)
1 1/2 tbspMiso
1 tspSoy sauce
1 tspSake
15 gramsButter or margarine

Saved

Steps

1

Combine the miso, soy sauce, and sake, then divide into 5 portions. Remove bones from the salmon.
2

Spread 1/5 of the mixture over each of the salmon slices. Wrap with plastic wrap, and press out the air.
3

Let sit for 1 hour to half a day in the fridge.
4

Mix the remaining 1/5 of the miso mixture and the softened butter at room temperature.
5

Wash the bean sprouts and remove roots. Julienne the carrot, and mix with the shimeji mushrooms.
6

Thinly spread butter on the foil. Scrape off a little bit of the miso mixture from the salmon and place skin-side down in the foil, and lay 1/4 of the vegetables on top.
7

Place 1/4 of the miso and butter mixture from Step 4 on the top of the vegetables, then seal the foil.
8

Place in a pan and cover. Steam-bake for about 10 minutes over medium heat, and it's done.