Foil-Baked Salmon With Miso And Butter

Hello everybody, hope you're having an amazing day today. Today, we're going to prepare a distinctive dish, Foil-Baked Salmon with Miso and Butter. One of my favorites food recipes. For mine, I'm gonna make it a little bit tasty. This is gonna smell and look delicious.

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Many things affect the quality of taste from Foil-Baked Salmon with Miso and Butter, starting from the type of ingredients, then the selection of fresh ingredients, the ability to cut dishes to how to make and serve them. Don't worry if you want to prepare Foil-Baked Salmon with Miso and Butter delicious at home, because if you already know the trick then this dish can be used as an extraordinary special treat.

As for the number of servings that can be served to make Foil-Baked Salmon with Miso and Butter is 4 servings. So make sure this portion is enough to serve for yourself and your beloved family.

To begin with this recipe, we have to prepare a few components. You can have Foil-Baked Salmon with Miso and Butter using 8 ingredients and 8 steps. Here is how you can achieve it.

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

Ingredients and spices that need to be Make ready to make Foil-Baked Salmon with Miso and Butter:

1. 4 slice Raw salmon (fall salmon)
2. 1 bag Bean sprouts
3. 1/2 bunch Shimeji mushrooms
4. 1/3 Carrot (julienne)
5. 1 1/2 tbsp Miso
6. 1 tsp Soy sauce
7. 1 tsp Sake
8. 15 grams Butter or margarine

Steps to make 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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