BEST VEGETABLES AND SALMON RECIPES
In this recipe, the vegetables and salmon are wrapped and steamed with
sake in their own moisture. When making saka-mushi, arrange the fish
and all the vegetables can be tricky, but when you open the parcel, you
will find a coulorful autumn garden inside.
600g/1lb 5oz salmon fillet, skinned
30ml/2 tbsp sake
15ml/1 tbsp shoyu, plus extra to serve
About 250g/9oz fresh shimeji mushrooms
8 fresh shiitake mushrooms
2 spring onions (scallions)
115g/4oz mange touts (snow peas) salt
Preheat the oven to 190°C/375°F/ Gas 5.
Cut the salmon into bite size pieces. Marinate in the sake and shoyu
for about 15 minutes. Drain and reserve the marinade.
Clean the shimeji mushrooms and chop off
the hard root. Remove and discard the stalks from the shiitake. Carve a
shallow slit on the top of each shiitake with a sharp knife inserted at
a slant. Repeat from the other side to cut out a notch about 4cm/11/2in
long, then rotate the shiitake 90° and carefully carve another notch to
make a small white cross in the brown top.
Slice the carrot very thinly, then with a
Japanese vegetable cutter or sharp knife, cut out 8-12 maple-leaf or
flower shapes. Carefully slice the spring onions in half lengthways
with a sharp knife. Trim the mange touts.
Cut four sheets of foil, each about 29 x
21cm/111/2 x 8'/in wide. Place the long side of one sheet facing
towards you. Arrange the salmon and shimeji mushrooms in the centre,
then place a spring onion diagonally across them. Put 2 shiitake on
top, 3-4 mange touts in a fan shape and then sprinkle with a few carrot
Sprinkle the marinade and a good pinch of
salt over the top. Fold the two longer sides of the foil together, then
fold the shorter sides to seal. Repeat to make four parcels.
Place the parcels on a baking sheet and
bake for 15-20 minutes in the middle of the preheated oven. When the
foil has expanded into a balloon, this best vegetables and salmon
recipes is ready to serve. Serve unopened with a little extra shoyu, if