Midweek Delicacy Time: Miso Glazed Salmon en Papillote

Miso Glazed Salmon en PapilloteEn Papillote is a make shift bag made out of parchment paper. Making food in a bag is probably one of the healthiest ways you can prepare food. Your food will come out moist, tender with little fuss. The parchment packet allows the fish and vegetables to cook in their own juices.

My favorite part about using this method is you can throw a few ingredients into the parcels and all the work is done for you. You can prep these ahead of time and store in the refrigerator.  Other than being pretty effortless, they look quite impressive when serving.

Serve with a ginger rice. Just add julienne-cut ginger when you add your rice to the boiling water. When I made my rice I was feeling especially adventurous and threw in some lemongrass as well. The combo with the fish was quite tasty.

Happy eating friends!


IngredientsMiso Glazed Salmon

Serves 4

1/4 cup Mirin
1/4 cup Sake
3 tablespoon White/Yellow Miso paste
1 tablespoon Soy Sauce
1 tablespoon Honey
2 teaspoons dark Sesame Oil
4 Salmon fillets, about 6oz each
1 Bokchoy, sliced in bite size pieces, include the leaves
8 Snap Peas, cleaned whole
4 Shitake Mushrooms, sliced
1.5 tablespoon Ginger, peeled and julienne-cut
2 Scallion, thinly sliced


  1. Miso Glaze MarinadeIn a small bowl combine mirin, sake, miso paste, soy sauce, honey and sesame oil.
  2. Pat the fish fillets dry and place in baking dish skin side up. Spoon marinade over fish and turn them over a few times in the dish. Cover with plastic wrap and keep in the refrigerator for 30 minutes to 1 hour. Tip: Do not go over an hour as miso is very salty.
  3. Miso Glazed Salmon en PapilloteWhile fish is marinating prep all of the vegetables.
  4. Pre-heat oven to 450º.
  5. Cut 4 (15 x 24-inch) pieces of parchment paper. Fold in half crosswise. Draw a large heart half on each piece, with the fold of the paper along the center of the heart. Cut out the heart, and open.
  6. IMG_2105Place one fillet near fold of each parchment heart. Top each fillet with 1/4 of the vegetables and ginger.  Tip: Let the excess marinade drip off the fish before placing on the parchment. The fish will release plenty of the marinade as it cooks to flavor the dish.
  7. Fold the parchment over vegetables and fish. Starting at the top of the heart begin tightly folding the open edge of the parchment, sealing edges with narrow folds. Twist the end tip to secure tightly. IMG_2113Place packets on a baking sheet. Bake at 450° for 15 minutes. Place on plates; cut open. Top salmon with thinly sliced scallions. Serve immediately.

Tip: If you wish a tighter seal, brush the edges of the paper with beaten egg white.


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