Salmon and Mushrooms Baked in Foil

 

[Ingredients] (Serves 2)

Salmon fillets: 2

Salt: A pinch

Shimeji mushrooms: 1/4 pack

Enoki mushrooms: 1/4 bag

Broccoli: 4 florets

Butter: 15g

Salt and pepper: A pinch

Ponzu soy sauce: To taste

[Instructions]

1. Sprinkle the salmon with salt and let it sit for about 5 minutes, then pat dry with a paper towel.

2. Trim the ends (stems) off the shimeji mushrooms and separate them into smaller clusters. Trim the ends off the enoki mushrooms and separate the strands.

3. Lightly coat a sheet of aluminum foil with some of the butter. Place a portion of the shimeji mushrooms, enoki mushrooms, broccoli, and one piece of salmon onto the foil. Top with some of the remaining butter, season with salt and pepper, and wrap the foil up securely. Repeat to make a second packet.

4. Cook the packets in a fish grill (or broiler) for 10–15 minutes, or until the salmon is cooked through. Transfer the packets (still wrapped in the foil) to plates and drizzle with ponzu soy sauce.