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Salmon parcels with silverbeet and mushrooms Recipe

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This recipe for Salmon parcels with silverbeet and mushrooms is from Mitchell Family and Friends Cookbook Project, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
1/2 cup (125ml) soy sauce
1 1/2 tablespoons fresh lemon juice
1 teaspoon sesame oil
4cm-piece ginger, peeled, finely grated (about 1 tablespoon)
1/4 cup (60ml) sake
4 silverbeet leaves, stems removed, leaves coarsely chopped
100g shiitake mushrooms, stems removed, caps thinly sliced
40g butter, diced
4 (about 200g each) salmon fillets, skin on
1 spring onion, thinly sliced diagonally
1 long red chilli, thinly sliced
2 teaspoons sesame seeds, toasted
Directions:
Directions:
Step 1
Prepare covered barbecue for medium heat, lighting just burners under flat plate side. Cut four 45cm x 30cm pieces of aluminium foil.

Step 2
In a small bowl, whisk soy sauce, lemon juice, sesame oil and ginger. Mix 1/4 cup (60ml) soy mixture with sake. Reserve remaining soy mixture for serving.

Step 3
Lay foil pieces on bench. Pile silverbeet just off centre of each foil piece. Top with mushrooms. Drizzle 11/2 tablespoons of sake mixture over each stack of veggies. Place one-quarter of the butter over each. Sprinkle salmon all over with salt and place on top of veggies. Fold long side of foil over salmon. Make small folds along open edges of foil to seal. Place parcels on grate side of barbecue to cook by indirect heat. Close barbecue hood and cook for 10 mins. Transfer foil pouches to dinner plates and stand for 3 mins. Salmon fillets should be slightly rosy in centre.

Step 4
Carefully open parcels. Sprinkle with spring onion, chilli and sesame seeds and drizzle with remaining soy mixture. Serve immediately.
Personal Notes:
Personal Notes:
www.taste.com.au/recipes/salmon-parcels-silverbeet-mushrooms/BvIvUhzV

 

 

 

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