Salmon foil parcels with butter and ponzu (Sake no hoiruyaki)

Name: Salmon foil parcels with butter and ponzu (Sake no hoiruyaki)
Prep time: 15 min
Cook time: 20 min
Total time: 35 min
Yield: 4 servings
Cuisine: Japanese
Ingredients: 400 g Salmon; 1 g Salt; 100 g Onion; 150 g shimeji mushroom; 60 g Carrot; 200 g White cabbage; 20 g Butter; 30 ml ponzu sauce; 1 pc Citrus limon (L.) Burm. f.; 200 g Broccoli; 260 g Japanese short-grain rice (Koshihikari)

Salmon steamed in foil on cabbage, onion, shimeji and carrot, finished with butter and ponzu, with broccoli and rice.

35 min

in total

people

534

calories per serving

In one serving

29 g
Protein: 61 g
Carbs: 18 g
Fat

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Ingredients

400 g
Salmon
1 g
Salt
100 g
Onion
150 g
shimeji mushroom
60 g
Carrot
200 g
White cabbage
20 g
Butter
30 ml
ponzu sauce
1 pc
Citrus limon (L.) Burm. f.optional
200 g
Broccoli
260 g
Japanese short-grain rice (Koshihikari)

Allergens

fishmilksoy

Cook modeSee each step in large text, one at a time, with timers.

Instructions

0/4

Cut the cabbage into pieces, slice the onion, cut the carrot into strips and separate the shimeji. Salt the salmon lightly.
Lay out 4 sheets of foil, add cabbage, onion and carrot, top with salmon, shimeji and a little butter, and seal.
Steam in a covered frying pan with a splash of water for 12–15 minutes (or 15 minutes in a toaster oven). Boil the broccoli.
Open the parcels, drizzle with ponzu, add lemon if you like and serve with the broccoli and rice.