Salmon and Mushroom Miso-Butter Parcel
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Ingredients
- 500 g salmon fillets
- 200 g chestnut mushrooms, sliced
- 2 tbsp white miso paste
- 30 g unsalted butter
- 2 spring onions, sliced
- 300 g sushi rice
Nutrition (per serving)
- Calories
- 610 kcal
- Protein
- 32.8 g
- Carbohydrate
- 62.7 g
- of which sugars
- 1.9 g
- Fat
- 24 g
- of which saturates
- 7.9 g
- Fibre
- 2 g
- Salt
- 1.03 g
Estimated from typical values for each ingredient — a guide, not a substitute for the label on what you actually buy.
Method
- 1
Heat the oven to 200C (180C fan, gas 6).
- 2
Cook the sushi rice according to the pack and keep warm.
- 3
Cut four large squares of foil. Place a salmon fillet on each, top with the mushrooms and dot with the butter mixed with the white miso paste.
- 4
Fold and seal each parcel loosely so steam can build inside, then place on a baking tray.
- 5
Bake for 15-18 minutes until the salmon flakes easily and is opaque all the way through and the mushrooms are tender.
- 6
Open the parcels carefully, scatter with the spring onions and serve with the rice.
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