Miso Salmon En Papillote w/Baby Bok Choy & Mushrooms || KIN EATS

miso paste

🥗Healthier: white miso

💰Cheaper: soybean paste

White miso is lower in sodium, while soybean paste is more affordable.

shiitake mushrooms

🥗Healthier: cremini mushrooms

💰Cheaper: button mushrooms

Cremini mushrooms offer similar flavor with lower cost.

honey

🥗Healthier: maple syrup

💰Cheaper: agave syrup

Maple syrup provides a natural sweetness at a lower price.

Preheat the oven to 425 degrees.

In a bowl, whisk together the miso, honey, vinegar, soy sauce, and sesame oil.

Fold each piece of parchment paper in half like a book. Cut the pieces of parchment into heart shapes.

Open a parchment heart and on one side of the paper place 2 pieces of bok choy and some mushrooms.

Continue until all 4 parchment hearts have veggies.

Drizzle half of the miso sauce over the vegetables.

Top the veggies with a piece of salmon and drizzle the fish with the remaining sauce.

Fold the other half of the parchment over the fish to cover.

Starting at the top of the heart, fold both edges, overlapping folds as you move along.

When you get to the bottom, make a couple of twists to seal the packet.

Continue until all packets are done.

Place the parchment packets on a sheet tray and bake in the oven until they puff up, about 8-10 minutes.

Remove from the oven and carefully break open the top of the packets.

Garnish with the scallions and serve immediately.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens