Salmon and  Japanese Mushroom parcel
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Salmon and  Japanese Mushroom parcel

My friend's son from America asked me how to prepare Japanese mushrooms when we went to my local supermarket together. There are many kinds of Japanese mushrooms but he has not seen some of them. That's why I came up with this recipe!
It’s said that Japan has approximately 200 kinds of edible mushrooms. I usually use 2 or 3 kinds of mushrooms for this dish. But this time, I used 5 kinds of very common Japanese mushrooms; shiitake, shimeji, maitake, enokidake and eringi because I want to show you how to prepare each mushroom. You can get these mushrooms anytime at any supermarket in Japan but the best season for Japanese mushrooms is autumn!
Salmon is the most consumed fish in Japan. Although salmon is available year round, the best season for it is also autumn because they are the fattest from September to November.
This is a perfect dish to seal in the flavours of autumn food.

Mika

Ingredients

2 servings
  1. 2 salmon filets
  2. 2 shiitake mushrooms
  3. 20 g shimeji mushrooms
  4. 20 g maitake mushrooms
  5. 20 g enokidake mushrooms
  6. 20 g eringi mushrooms
  7. Half an onion
  8. 20 g carrot
  9. 30 g pumpkin
  10. 30 g butter
  11. 2 sheets baking paper (large enough to wrap up each salmon fillet and mushrooms)

Method

30 minutes
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    1. Cut the carrot into about 2 mm thick slices and cut out with a die (if you have it). Cut the pumpkin into 5 mm thick slices.

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    Sprinkle salt on salmon fillets and leave them for about 10 minutes.

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    Cut off the stems of the shiitake and make decorative cuts into the caps.

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    Cut off the bits from the base of the shimeji and maitake. Separate each bunch of the mushrooms into bite size pieces.

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    Cut off one-third from the bottom of enokidake. Cut the remaining part in half. Separate them into small bunches.

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    Cut off the bits from the base of the eringi and cut it into thick strips.

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    Slice the onion thinly.

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    Place a sheet of baking paper on the counter. Place half of the sliced onion on the paper. Place a salmon fillet skin-side down over the onion.

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    Arrange the mushrooms, pumpkin, and Momiji shaped carrots around the salmon so that they’re slightly overlapping. Place 15 g of butter on the top. Season mushrooms with salt and pepper.

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    Wrap the ingredients with the baking paper. Bring the paper up over the ingredients and join the two edges together by folding them over several times down the middle. Fold the edges on either side in toward the ingredients to seal.

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    Lay the parcels in a frying pan and cover with a lid. Cook them over medium heat. Once the pan is heated up, reduce the heat to low and cook for about 15 minutes.

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    Season it with soy sauce and lemon juice or ponzu to taste!

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