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 (optional)

  • About 250g/9oz fresh shimeji mushrooms

  • 8 fresh shiitake mushrooms

  • 2.5cm/1in carrot

  • 2 spring onions (scallions)

  • 115g/4oz mange touts (snow peas) salt

  1. Preheat the oven to 190C/375F/ Gas 5. Cut the salmon into bite size pieces. Marinate in the sake and shoyu for about 15 minutes. Drain and reserve the marinade.

  2. 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.

  3. 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.

  4. 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 leaves.

  5. 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.

  6. 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 required.

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