Foil-Baked Salmon with Miso and Butter
Foil-Baked Salmon with Miso and Butter

Hey everyone, I hope you’re having an amazing day today. Today, we’re going to make a special dish, foil-baked salmon with miso and butter. One of my favorites food recipes. For mine, I am going to make it a bit tasty. This will be really delicious.

Foil-Baked Salmon with Miso and Butter is one of the most favored of recent trending foods on earth. It’s appreciated by millions daily. It’s easy, it is quick, it tastes yummy. They’re fine and they look wonderful. Foil-Baked Salmon with Miso and Butter is something that I have loved my entire life.

To get started with this particular recipe, we have to prepare a few ingredients. You can cook foil-baked salmon with miso and butter using 8 ingredients and 8 steps. Here is how you can achieve that.

The ingredients needed to make Foil-Baked Salmon with Miso and Butter:
  1. Prepare 4 slice Raw salmon (fall salmon)
  2. Take 1 bag Bean sprouts
  3. Get 1/2 bunch Shimeji mushrooms
  4. Prepare 1/3 Carrot (julienne)
  5. Make ready 1 1/2 tbsp Miso
  6. Take 1 tsp Soy sauce
  7. Take 1 tsp Sake
  8. Prepare 15 grams Butter or margarine
Steps to make Foil-Baked Salmon with Miso and Butter:
  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.

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