Salmon foil-yaki

The Japanese en papillote. Salmon and vegetables wrapped in foil with butter, soy sauce and sake and cooked in about a centimetre of water in a frying pan.

• serves

  4

• prep

  5 minutes

• cook

  10 minutes

• difficulty

  Easy

Ingredients

• 2 salmon fillets, about 280 g each, skin-on, pin-boned
• 80 g mixed Japanese mushrooms, cut into strips
• 2 heads pak choy or baby bok choy, quartered
• 1 brown onion, halved and thinly sliced
• 60 g butter
• 4 tsp soy sauce
• 4 tsp sake

Instructions

1. Cut the salmon fillets in half lengthways and place each piece, skin-side down onto a 30-cm square piece of foil. Divide the mushrooms, pak choy, onion and butter between all four pieces of salmon. Drizzle each piece with 1 teaspoon of soy sauce and 1 teaspoon of sake. Gather the foil around the salmon and crimp it at the top to form an enclosed package.
2. Take a large, lidded frying pan and add about 1 cm water. Place the packages of salmon in the water, cover and bring to a simmer over medium heat. Simmer for 10 minutes, then remove the packages and serve.

 

Photography by Adam Liaw.

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Cook's Notes

Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.