Miso-Glazed Salmon en Papillote with Bok Choy and Shallots
Experience a delightful fusion of flavors with this Miso-Glazed Salmon en Papillote. Wrapped in a paper bag, the salmon fillets are steamed to perfection, allowing the savory miso sauce to seep into the fish and vegetables. The bok choy and shallots complement the rich taste of salmon while adding a vibrant crunch. Perfectly portioned for two, this dish is not only quick to prepare but also visually stunning when served at the table. Impress your guests or enjoy a weeknight dinner that feels like a special occasion!
N/A
Servings
295
Calories
11
Ingredients
Ingredients
salmon fillet
two (6-ounce) (skin-on)
kosher salt
to taste
freshly ground black pepper
to taste
white miso
2 tablespoons
rice wine vinegar
2 tablespoons
sesame oil
1 teaspoon
minced ginger
1 tablespoon
unsalted butter
1 tablespoon (softened)
shallots
2 (peeled and thinly sliced)
bok choy
2 (quartered)
toasted sesame seeds
for serving
Instructions
1
Preheat your oven to 400°F (200°C).
2
Season the salmon fillets lightly with kosher salt and freshly ground black pepper on both sides.
3
In a small mixing bowl, whisk together the white miso paste, rice wine vinegar, sesame oil, and minced ginger until smooth and well combined. Gently fold in the softened unsalted butter, and adjust seasoning with salt and pepper to taste.
4
Lay out two small brown paper lunch bags on a flat surface. Distribute the sliced shallots and quartered bok choy evenly between the bags, creating a bed for the salmon.
5
Carefully place a salmon fillet on top of the vegetables in each bag. Generously spoon or brush the miso mixture over the salmon, letting the excess flow onto the vegetables below.
6
Fold the open ends of the bags tightly to seal them, ensuring no steam escapes during cooking. Place the bags on a rimmed baking sheet to catch any drips.
7
Slide the baking sheet into the preheated oven and bake for approximately 8 minutes, or until the bags puff up and develop a slightly charred appearance, indicating the salmon is cooked to medium-rare.
8
Remove the baking sheet from the oven and immediately slice the tops of the bags with a knife or scissors to release the steam. Exercise caution as hot steam will escape.
9
Plate the contents of the bags and garnish each serving with toasted sesame seeds. Serve hot and enjoy the delicious mingling of flavors!
Nutrition Information
16.5g
Fat
12.5g
Carbs
22g
Protein
Frequently Asked Questions
Frequently Asked Questions
What is Miso-Glazed Salmon en Papillote?
It is a dish where salmon fillets and vegetables are steamed inside a sealed paper bag with a savory miso sauce to lock in moisture and flavor.
How many people does this recipe serve?
This recipe is perfectly portioned to serve two people.
What is the required oven temperature?
The oven should be preheated to 400°F (200°C).
What ingredients are in the miso glaze?
The glaze is made from white miso paste, rice wine vinegar, sesame oil, minced ginger, and softened unsalted butter.
How long does the salmon need to bake?
The salmon should bake for approximately 8 minutes until the bags puff up.
What kind of salmon should I use?
The recipe calls for two 6-ounce skin-on salmon fillets.
What vegetables are included in this dish?
The dish features a bed of quartered bok choy and thinly sliced shallots.
How do I know when the salmon is cooked?
The salmon is ready when the bags have puffed up and developed a slightly charred appearance, indicating a medium-rare finish.
What is the calorie count per serving?
Each serving contains approximately 295 calories.
Is this recipe high in protein?
Yes, each serving provides 22g of protein.
What should I use to cook the fish in?
The recipe utilizes two small brown paper lunch bags to create the steam pouches.
How do I prepare the bok choy?
The bok choy should be quartered before being placed in the bags.
Can I use a different type of miso?
The recipe specifies white miso for its mild and slightly sweet flavor profile.
How do I prepare the shallots?
The shallots should be peeled and thinly sliced.
What is the fat content of this recipe?
This dish contains 16.5g of fat per serving.
How do I season the salmon?
Season the fillets lightly with kosher salt and freshly ground black pepper on both sides before glazing.
Is there a specific garnish recommended?
Yes, garnish the plated salmon with toasted sesame seeds.
What are the total carbohydrates per serving?
The dish contains 12.5g of carbohydrates per serving.
How much ginger is required?
You will need 1 tablespoon of minced ginger.
What should I do if steam escapes the bag?
Ensure you fold the open ends of the bags tightly to seal them so the salmon steams properly.
Do I need to use a baking sheet?
Yes, place the bags on a rimmed baking sheet to catch any potential drips.
How should I open the bags after cooking?
Immediately slice the tops of the bags with a knife or scissors, but be very cautious as hot steam will escape.
Can I use this recipe for meal prep?
Yes, it is tagged as a meal prep friendly and easy-to-prepare recipe.
Is the butter melted or softened?
The unsalted butter should be softened so it can be easily folded into the miso mixture.
What type of vinegar is used?
The recipe uses 2 tablespoons of rice wine vinegar.
Is this dish considered healthy?
Yes, it is tagged as a healthy recipe featuring seafood and fresh vegetables.
How much miso paste do I need?
The recipe calls for 2 tablespoons of white miso.
What does 'en papillote' mean?
It is a method of cooking where food is enclosed in a pouch of paper or foil and then baked.
What is the total ingredient count?
There are 11 ingredients used in this recipe.
Can I serve this for a special occasion?
Absolutely; the presentation of opening the puffed bags at the table is visually stunning for guests.