Salmon Steamed In Cedar Papers With Shiitake Salad
This miso-glazed salmon recipe combines the perfect balance of flavors – tender salmon fillets marinated in miso glaze, nestled in cedar grilling papers with a savory shiitake mushroom salad. The aroma of ginger, garlic, and soy sauce combined with the earthy essence of the cedar creates a culinary experience that is both delightful and delicious.
— Constant Cookbook
Ingredients
- 1 1⁄2 lb. skinless salmon, cut into 8 fillets,
- each about 3 oz., 6 inches long and 1 inch wide
- 1⁄2 cup red miso glaze
- 6 Tbs. (3⁄4 stick) unsalted butter
- 7 oz. shiitake mushrooms, brushed clean,
- stems removed and caps thinly sliced
- 2 carrots, peeled and cut into strips 2 1⁄2
- inches long and 1⁄8 inch wide
- 2 tsp. minced fresh ginger
- 1 Tbs. minced garlic
- 1 Tbs. soy sauce
- 1 tsp. toasted sesame oil
- 1⁄3 cup thinly sliced scallions
- Salt and freshly ground pepper, to taste
- 8 chives or thin green scallions
Instructions
- Put the salmon and miso glaze in a sealable plastic bag. Seal the bag and gently rotate it to coat the fish evenly with the glaze. Refrigerate for at least 4 hours or up to 24 hours.
- To make the shiitake salad, in a large sauté pan over medium heat, melt the butter. Add the mushrooms and sauté until lightly browned, 4 to 5 minutes. Add the carrots and continue cooking, stirring occasionally, until they begin to soften, about 3 minutes. Stir in the ginger and garlic and cook for 2 to 3 minutes more. Add the soy sauce, sesame oil and scallions and stir to combine. Season with salt and pepper and remove from the heat. Let cool.
- Preheat an oven to 400ºF. Soak 8 cedar grilling papers in a shallow pan of water for at least 10 minutes; drain on paper towels.
- Remove the salmon from the marinade. Place a cedar paper on a clean work surface and put a salmon fillet in the center. Top with 2 Tbs. of the shiitake salad. Fold the sides of the cedar paper together on top of the fish, and tie a chive or scallion around the middle of the packet. Repeat with the remaining cedar papers and ingredients.
- Arrange the packets in a single layer in a small roasting pan and roast for 12 to 15 minutes, depending on the thickness of the fish. Transfer the packets to a warmed platter, remove the ties and open the papers. Serve immediately. Serves 8.
- Williams-Sonoma Kitchen
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