Salmon Bake

Ingredients

Ingredients (serves 4)

1/2 leek, sliced in 5mm pieces

1 medium onion, cut in half and thinly sliced

4 x 90-100g salmon fillets

3 tablespoons Sweet Miso Sauce

8 thin lemon wheels

100g shimeji mushrooms*

50g enoki mushrooms*

20g salted butter

1 tablespoon finely sliced spring onion, to garnish

juice of 1/2 lemon, to garnish

*You can buy many different kinds of Japanese mushrooms: smiheji, enoki, eringi (king oyster), maitake (oyster), shiitake, etc. The texture and flavour of shimeji and enoki are great for this dish, but button or brown mushrooms are good substitutes if you can’t find the former.

Method

Preheat the oven to 200°C.

Cut out four 30 x 30cm squares of baking paper.

Divide the leek and onion between the four squares, then lay the salmon pieces on top. Pour the miso sauce over the salmon, then top with the lemon wheels, mushrooms and butter. Close each parcel, tying it together with kitchen string.

Transfer the parcels to a baking tray and bake for 15-20 minutes.

Plate the parcels, cut them open, then garnish with spring onion and lemon juice. Serve immediately