Salmon in Foil

Name: Salmon in Foil
Total time: 540 s
Yield: 3 people
Cuisine: American
Ingredients: l lb. 3 pack Nama Sake Kirimi (Fresh Salmon Half Fillet, with fat marbling); 1 large Tamanegi (Yellow Onion); 1 Package Shitake or Shimeji Mushrooms; 1 bunch Negi (Green onions); 1/2 Ninjin (Carrot, julienned); 1/4 stick Salted Butter (Room temp); Crazy Salt or Everything Salt (sprinkle on both sides of Salmon); 3 tbsp Cooking Sake (1 tbsp per Salmon); 3 Sheets Aluminum Foil (7 to 8" long); Yuzu Ponzu (Optional)

The Whiskey Dude @TheFoodDude

The OC

This is a pretty popular dinner food in japan. It's easy to make and very tasty. Please enjoy ;)

The Whiskey Dude @TheFoodDude

The OC

This is a pretty popular dinner food in japan. It's easy to make and very tasty. Please enjoy ;)

Saved

Ingredients

9 minutes

3 people

llb. 3 pack Nama Sake Kirimi (Fresh Salmon Half Fillet, with fat marbling)
1large Tamanegi (Yellow Onion)
1 PackageShitake or Shimeji Mushrooms
1 bunchNegi (Green onions)
1/2Ninjin (Carrot, julienned)
1/4 stickSalted Butter (Room temp)
Crazy Salt or Everything Salt (sprinkle on both sides of Salmon)
3 tbspCooking Sake (1 tbsp per Salmon)
3 SheetsAluminum Foil (7 to 8" long)
Yuzu Ponzu (Optional)

Saved

Steps

9 minutes

1

Take one salmon out of the package and lay on a cutting board. Remove all bones in fish and set aside. Do this for all 3 half fillets. I like to take a paring knife and cut the bottom bones off the fish. Discard the bones and place all 3 fillets back in the package and set aside for now.
2

Cut up the yellow onion first. You want to cut the onion vertically instead of horizontally. Cut the onion into 1/4 thick slices. Do this until the onion is fully chopped and set aside. Now chop up your Shitake or Shimeji mushrooms, Carrot and Green onion and set aside.
3

Now, take your 3 sheets of aluminum foil and lay them out in a row on your cooktop or stove. The length of the foil just needs to be longer than the length of the fish by like 1 inch. Now take 1 tbsp of the room temperature butter and spread it across the center of the foil about the length and width of the fish fillet.
Do this on all 3 foils.
4

Now place the onion slices across the butter making like a bed of onion on each foil.
5

Now we come back to the salmon. Sprinkle the crazy or everything salt on both sides of the fillets just so it has some flavor. (Don't add too much) Place the salmon on top of the onions in each foil. Now portion out the shitake or shimeji mushrooms, carrots, and green onion. Use a little less of the green onion as this is a garnish as well.
6
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8

Now here is where you want to wrap the salmon with the foil. It's pretty easy if you follow these steps. Start with the top and side take both hand and pinch the corners together making a half boat. Do this same exact thing on the bottom and your boat should look like the photo below.
9

Now add 1 tbsp of cooking sake to each boat and seal them up for cooking. Make sure you seal them up somewhat tight that way the steam can't escape. Now place a large skillet on the burner and turn it to medium-high or medium if you have a gas stove. Now place the 3 foil boats directly into the skillet and cover with a lid and cook for approximately 3 minutes.
10

Once cooked for 3 minutes remove the lid and lower the flame down to medium-low and cook for another 6 minutes. Once the 6 minutes are up, turn off the heat and remove the hot foils with a tongs and set on each serving plate. Set the plates on the dinner table and be careful when opening the foil as the steam is very hot and could burn you. Open the foil only enough to were it's and open boat and you eat directly from inside of the foil. Garnish with more green onion.
11

Add a splash of Yuzu Ponzu (Optional) but gives the fish a good Zing. I hope you liked the recipe and let me know how your turns out. Arigato from The Food Dude!