- serves 4 people
- preparation 5 minutes
- cooking 10 minutes
- difficulty Easy level
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
- 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.
- 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.
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