Salmon Cooked In Foil With Creamy Miso and Cheese. Salmon Cooked In Foil With Creamy Miso and Cheese In the Sanuki region (in Kagawa prefecture) miso is a must in oden (fish cake stew)! When I had some miso left over from making oden, I tried adding it to foil-wrapped salmon, and the result was surprisingly creamy and delicious. Spread the miso butter in a thin, even layer over the salmon. Fold up two opposite sides of the foil and roll them together tightly to seal. Repeat with the remaining two sides, enclosing the salmon in foil.

Transfer to a baking sheet to easily move the foil packet to the grill. Then put half amount of miso sauce on top of salmon. Take your cream cheese in a medium bowl and warm it in the microwave just so it is a little bit soft. You can cook Salmon Cooked In Foil With Creamy Miso and Cheese using 12 ingredients and 11 steps. Here is how you achieve that.

Ingredients of Salmon Cooked In Foil With Creamy Miso and Cheese

It's 4 slice of Raw salmon.
It's 1 of Onion.
It's 1 bag of Bean sprouts.
Prepare 2 of packs combined Mushrooms (shiitake, enoki, shimeji, maitake etc.).
Prepare 4 slice of Sliced cheese.
It's 4 tsp of Sake.
It's 1 of Salt, pepper.
You need of The miso blend:.
You need 2 tbsp of each ● Blended red and white miso, white miso.
It's 1 tsp of ● Real mirin.
Prepare 1 of to 2 teaspoons ● Soft light brown sugar.
Prepare 2 tsp of ● Water.

Once the cream cheese is softened, add the garlic and fresh dill and mix by hand or by mixer, both will work. If your salmon has skin on one side, place that side down in the baking dish. Spoon the cream cheese mixture onto the top of the salmon. In the Sanuki region (in Kagawa prefecture) miso is a must in oden (fish cake stew)!

Salmon Cooked In Foil With Creamy Miso and Cheese instructions

Make the miso blend: Put the ● ingredients in a small cup, heat up in the microwave to about 60°C, and mix well..
Cut the onion into 5 mm thick slices. Shred the mushrooms up. Wash the salmon quickly and pat dry with paper towels..
Cut a 40 cm or so length of aluminium foil and layer the ingredients in this order: Bean sprouts, onion, salmon (seasoned with salt and pepper), and finally the mushrooms..
Sprinkle on 1 teaspoon of sake. Put a generous amount (1 heaping tablespoon) of miso on, and top with the cheese..
Gather the foil over the contents and fold close. Leave plenty of space in the packet. Tightly seal the ends of the foil too..
Put the foil packet in a frying pan. Turn the heat on to medium, and cook for 3 minutes. Turn down the heat to low and cook for another 5 minutes, then turn off the heat and leave to rest for 2 minutes to steam-cook the contents of the foil packet..
It's piping hot, so wait for 30 seconds after removing the lid from the pan before taking the packet out. Be very careful when opening the packet!.
You can also make this in a frying pan without wrapping it. If using a non-stick pan just layer the ingredients in as-is; or, line the pan with heatproof kitchen paper first..
Layer and season the ingredients in the same way as the foil packet. Put the miso and cheese in the middle. Steam-cook with a lid on as described in step 6..
The cheese has melted and mixed with the miso to make a creamy sauce..
Serve with the sauce..

When I had some miso left over from making oden, I tried adding it to foil-wrapped salmon, and the result was surprisingly creamy and delicious. Place the ingredients on the foil in the following order: green onion on bottom, marinated salmon, and shiitake on top. Fold the sides and ends of the aluminum foil to make a pouch; make sure to seal tightly so juices don't flow out. Sprinkle with hot pepper flakes and serve. Spoon the remaining miso-mayo into the slits made in the salmon.