Miso Butter Salmon and Vegetable Packets

Steps

1. 1

   Heat the oven to 425°F (220 °C) (220°C (425 °F)). Tear off four large sheets of heavy-duty foil, each large enough to hold one salmon fillet and its vegetables with room to seal the edges.

2. 2

   Whisk the miso, sake, mirin, ginger, garlic, and black pepper in a small bowl until smooth. Set the seasoning mixture aside.

3. 3

   Place the sliced cabbage, shiitake mushrooms, beech mushrooms, carrot, and scallions in a bowl. Sprinkle with the salt and toss thoroughly. Let the vegetables stand for about 10 minutes, until they begin to wilt and release a little moisture.

   Start 10-minute timer
4. 4

   While the vegetables stand and the oven heats, season the salmon fillets lightly with pepper and let them come to room temperature. Do not use much additional salt because the miso mixture is already well seasoned.

5. 5

   Divide the wilted vegetables among the four foil sheets, arranging them in the center of each sheet. Place one salmon fillet on top of the vegetables in each packet.

6. 6

   Spoon the miso mixture evenly over the salmon and vegetables. Fold the foil tightly over each portion and crimp the edges closed so steam and juices cannot escape.

7. 7

   Arrange the packets on a rimmed baking sheet and bake for about 20 to 25 minutes, until the salmon is opaque and flakes easily in the center and the vegetables are tender.

   Start 25-minute timer
8. 8

   Carefully open each packet away from your face because a substantial amount of hot steam will escape. Dot each salmon fillet and its vegetables with about 1 tablespoon of butter.

9. 9

   Leave the opened packets to rest for about 5 minutes, allowing the butter to melt and combine with the miso-seasoned juices into a rich, brothy sauce.

   Start 5-minute timer
10. 10

    Transfer the salmon, vegetables, and sauce from each packet to an individual bowl. Serve immediately.