Inspired by this Saveur recipe (https://www.saveur.com/salmon-scallion-mushroom-foil-yaki-recipe), we made a foil pouch yaki using 1 lb (16 oz) skinless salmon filet (cut into 2×1″ chunks – about 16 pieces), 3.5 oz fresh shiitakes (small whole or large halved, stems removed), 2 carrots (cut along a ½” diagonal penny slice), and 2 scallions (cut into 2-3″ straws). We followed that recipes’ basic instructions, but we made a white miso sauce instead as follows: 2 Tbsp each soy sauce and sake, 1 Tbsp white miso, whisked together, plus 2 Tbsp softened unsalted butter (divided in two) set to the side (see Note below). We also made 2 foil packets. We assembled the foil packets as follows: first, we placed each doubled-up sheet in its own bowl (we used a fairly wide-mouthed Japanese stoneware bowl). Second, we placed the scallions, carrots, salmon chunks, and shiitakes in the packet; poured the soy-miso-sake mixture (½ of the sauce in each packet). We topped with 1 Tbsp each of the previously softened butter, and then wrapped the foil edges as directed. Then we placed each sealed packet in a quarter pan. We baked the packets at 450 for 30 mins. This recipe was the closest we came to a delicious salmon yaki we had in Aruba 5 years ago. We served the salmon packets with oven-roasted broccolini, which we roasted at 450 for the last 12 mins of the yaki baking. (Aug. 2018) Note: We based the white miso sauce on this mushroom yaki recipe: http://piglettedc.tumblr.com/post/174131187321/japanese-mixed-mushroom-yaki-in-foil-pockets-we
Cooking Adventures 