Miso Salmon en Papillote

Miso Salmon en Papillote

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  • Preparation 10 min
  • Cooking 12 min
  • Servings 4
  • Végétarien
  • Sans noix
  • Sans lactose
  • Sans gluten
  • Sans produits laitiers
  • Sans oeufs
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Ingredients

    • 2 tablespoons (30 ml) miso (see note)
    • 1 tablespoon (15 ml) mirin (see note)
    • 1 tablespoon (15 ml) honey
    • 1 teaspoon (5 ml) fresh ginger, finely chopped
    • 1 teaspoon (5 ml) finely chopped garlic
    • 16 cooked baby potatoes, cut into wedges
    • 1 lb (454 g) blanched asparagus, cut into 3 sections
    • 2 tablespoons (30 ml) olive oil
    • 1 1/2 lb (675 g) skinless salmon, cut into 4 steaks
    • Salt and pepper
    • 4 large sheets aluminum foil

Preparation

Note from Ricardo

Miso is a high-protein fermented paste made from soybeans, a grain (barley or rice), salt, and water. Japanese people use it primarily to flavour soups, broths, and sauces or to replace chicken or beef broth. You’ll find miso in the natural foods section of grocery stores. It keeps for months in the refrigerator.

Mirin is an Asian condiment made from sake and sugar that is often used as a cooking wine in sauces. It is found in the asian section of grocery stores.

Personal Note