Salmon Steamed in Cedar Papers with Shiitake Salad
Salmon fillets are marinated with our red miso glaze, made from Japanese red miso enhanced by the natural essence of yuzu, an aromatic citrus fruit. Then the fish is topped with an Asian-inspired shiitake mushroom salad and roasted inside cedar grilling papers, emerging moist and flavorful.
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
For the shiitake salad:
- 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
Directions:
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
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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