Easy salmon and mushroom foil pack

Ingredients:

• 1 salmon fillet

• 1 pack enoki mushrooms

• palm full shimeji mushrooms

• palm full baby king trumpet mushrooms

• 1 small white onion thinly sliced on mandoline

• palm full snow peas

• 1/2 carrots (sliced)

• 1 oz butter

• 1 tbsp miso paste

• 2 tbsp soy sauce

• 1 tbsp sake

• 2 tbsp mirin

• ponzu sauce

Step by step:

1. Preheat the oven to 400 degrees

2. First clean your salmon and veggies

3. Then cut the bottom of the enoki mushrooms off. Slice your shimeji and king trumpet mushrooms. Use a mandoline to slice the onion. Then chop your carrots - they can be cut into flower shapes by cutting little triangles on the edges!

4. Then rip off 2 pieces of foil about 10 in. long and place them on a clean surface

5. Now you are ready to pack your foil!

6. On one of the foil pieces, place a handful of onions on the bottom and place salmon on top. Sprinkle with salt! Then fold all sides and close it up

7. Next, on the second sheet of foil, place your onions, mushrooms, snow peas, and carrots.

8. Then pour your soy sauce, mirin, and sake on top of the veggies. Add salt and pepper then your miso paste and butter

9. After, close up all four sides and place both packs on a baking sheet and put into the oven for 11 min.

10. Once finished, plate the salmon and onions on your favorite plate and top off with the mushrooms! Drizzle ponzu and serve with a side of steamed rice!