Baked Miso Butter Salmon
Salmon, snap peas, and mushrooms baked en papillote with a savory, umami miso compound butter!
Servings 2 servings
Ingredients
- 2 ½ tbsp Unsalted Butter (at room temperature)
- 2 Garlic Cloves (minced)
- 2 Green Onions, sliced (white and green parts separated)
- 1 tsp Dark Soy Sauce
- 1 tbsp White Miso Paste
- ½ tbsp Mirin
- ½ tsp Sesame Oil
- ¼ tsp Granulated Sugar
- ⅔ cup Snap peas
- 1 (150g) package Shimeji Mushrooms
- 2 (7oz) Salmon Filets
Instructions
- Preheat the oven to 350℉. Line a large baking sheet with foil, set aside. Cut 2 large rectangular sheets of parchment paper. Fold each of them in half, lengthwise, then cut the corners so they're rounded out. It should open into an oval shape. Set aside.
- Add the unsalted butter into a bowl along with the, garlic, white parts of the green onions, dark soy sauce, white miso paste, mirin, sesame oil, and granulated sugar. Mix until combined.
- Place the parchment ovals onto the baking sheet. To one parchment oval, add half of the snap peas onto one side of the middle crease. Place half of the shimeji mushrooms next to the mound of snap peas. They should be centered. Season the snap peas and mushrooms with salt and pepper. Add a dollop of the miso butter onto the snap peas and mushrooms. Season both sides of the salmon filets with salt and pepper. Lay one filet onto the snap peas and mushrooms. Spread a spoonful of the miso butter all over the salmon.
- Fold the other half of the oval over the salmon so that the parchment edges meet. Starting at one corner, begin to fold the edges inward over themselves to form pleats going all around the edge. Tuck the final pleat underneath to keep it secure. Repeat this process to assemble the remaining salmon. Bake the salmon in the oven for 20 minutes or until the salmon is fully cooked. Unfold or cut open the parchment cover. Sprinkle the green parts of the green onions on top and enjoy!