Foil-Baked Salmon with Miso and Butter

• 4 slice Raw salmon (fall salmon)
• 1 bag Bean sprouts
• 1/2 bunch Shimeji mushrooms
• 1/3 Carrot (julienne)
• 1 1/2 tbsp Miso
• 1 tsp Soy sauce
• 1 tsp Sake
• 15 grams Butter or margarine

1. Combine the miso, soy sauce, and sake, then divide into 5 portions.
2. Remove bones from the salmon.
3. Spread 1/5 of the mixture over each of the salmon slices.
4. Wrap with plastic wrap, and press out the air.
5. Let sit for 1 hour to half a day in the fridge.
6. Mix the remaining 1/5 of the miso mixture and the softened butter at room temperature.
7. Wash the bean sprouts and remove roots.
8. Julienne the carrot, and mix with the shimeji mushrooms.
9. Thinly spread butter on the foil.
10. Scrape off a little bit of the miso mixture from the salmon and place skin-side down in the foil, and lay 1/4 of the vegetables on top.
11. Place 1/4 of the miso and butter mixture from Step 4 on the top of the vegetables, then seal the foil.
12. Place in a pan and cover.
13. Steam-bake for about 10 minutes over medium heat, and it's done.

salmon, sprouts, mushrooms, carrot, soy sauce, sake, butter

Taken from cookpad.com/us/recipes/158643-foil-baked-salmon-with-miso-and-butter (may not work)