Japanese Salmon and Vegetable Foil Bake

Salmon fillets baked in foil parcels with mushrooms, cabbage and carrots in a miso and soy butter sauce.

TIME BREAKDOWN
Prep: 20 min
Cook: 25 min
Total: 45 minutes
Vegetarian
❌
Nuts
❌
Serves
4 people
Difficulty
Very Easy

Ingredients

  • 4 skinless salmon fillets, about 150g each
  • 200g shiitake or chestnut mushrooms, sliced
  • 200g white cabbage, shredded
  • 1 carrot, cut into thin matchsticks
  • 4 spring onions, sliced
  • For the sauce: 2 tbsp miso paste
  • For the sauce: 2 tbsp light soy sauce
  • For the sauce: 2 tbsp mirin
  • For the sauce: 1 tsp caster sugar
  • 40g butter, cut into 4 pieces
  • 1 tbsp white sesame seeds, toasted
  • Cooked short-grain rice, to serve

Method

  1. Preheat the oven to 200°C (180°C fan). Tear off 4 large sheets of foil, about 40cm, and lightly grease each with a little butter.

  2. Whisk the miso, soy sauce, mirin and sugar until smooth. Divide the cabbage, carrot, mushrooms and half the spring onions between the foil sheets and lay a salmon fillet on each.

  3. Spoon the sauce over the salmon, top with a piece of butter and fold the foil over to form sealed parcels, leaving a little space for steam.

  4. Place the parcels on a baking tray and bake for 18 to 20 minutes until the salmon is cooked through and the vegetables are tender.

  5. Open the parcels carefully, as the steam is hot, scatter over the remaining spring onions and the sesame seeds and serve with rice.