Salmon dalam Foil

Instructions

1. Gather all the ingredients.
2. Sprinkle all sides of 2 skin-on salmon fillets with ⅛ tsp freshly ground black pepper and ¼ tsp Diamond Crystal kosher salt (I didn't use all the salt).
3. Peel ½ onion and cut into thin slices.
4. Peel 2 inch carrots. Cut it lengthwise into thin slabs, then slice into julienne strips.
5. Cut off the root end of ½ package shimeji (brown beech) mushrooms and separate them into small clusters with your hands.
6. Cut off the stems from 2 shiitake mushrooms and thinly slice the caps.
7. Gather your onions, carrots, and mushrooms on a tray or plate. Now, cut 2 lemon slices from 2 lemon slices. Mince 1 small bunch chives and set aside for garnish.
8. Prepare 2 sheets of aluminum foil, each 12 x 12 inches (30 x 30 cm); use a larger piece if your salmon is bigger than mine. Thinly coat the centers using ½ Tbsp butter, spreading it into a rectangle that's the same length as a fillet and 2–3 times as wide. (Reserve the remaining 1 Tbsp butter for later.) In the buttered section of each foil, place a bed of sliced ​​onions that's about the same size as a fillet. Nami's Tip: To make the packet with parchment paper instead, see the end of this recipe.
9. Lay a salmon fillet, skin side down, on the onions. Then, place small piles of julienned carrots on the left and right sections of the fillet, keeping the middle open.
10. Pile the shimeji and shiitake mushrooms on top of the carrots. Next, lay a lemon slice in the middle of each fillet and top with ½ Tbsp butter.
11. Raise up the foil sides and drizzle ½ Tbsp sake on each fillet. To close the packet, bring the top and bottom edges of the foil together above the salmon. Fold it over a few times to seal, keeping the foil snug against the ingredients so they stay in place.
12. Then, fold up the left and right sides a few times to seal.
13. You can cook the salmon one of two ways: Stovetop – Place the packets in a dry frying pan (I use stainless steel or carbon steel) and cover with a lid. Turn on the heat to medium and cook for 2 minutes. Then, reduce to medium low and gently cook 15 minutes for center-cut fillets (1 to 1½ inches thick) or 10 minutes for thinner fillets. Nami's Tip: If you're using a non-stick pan, you may want to add water. If you're cooking four packets, use two pans.
14. Oven – Preheat the oven to 425ºF (220ºC). For a convection oven, reduce the temperature by 25ºF (15ºC). Place the packets on a baking sheet in the oven and cook 15–18 minutes for center-cut fillets (1 to 1½ inches thick) or 10 minutes for thinner fillets.
15. It's done when the thickest part of the fillet registers an internal temperature of 125–130°F (52–54ºC). If you prefer medium rare, stop cooking at 120ºF (49ºC).
16. Open the packets carefully to avoid burning your hands with the hot steam. Sprinkle with minced chives. Place the opened foil pouches on individual plates and serve immediately. At the table, drizzle each fillet with 1 Tbsp ponzu (or lemon juice + soy sauce mixture) and enjoy.
17. You can keep the leftovers in an airtight container and store in the refrigerator for up to 3 days or in the freezer for 2 weeks.
18. Alternatively, you can make the packets using parchment paper. Prepare 2 large parchment sheets that are big enough to fold over the food with ample space left on the three open sides for folding and steaming; see my image below. Fold the paper in half, crease, then open flat. On one half of each sheet, spread a bed of sliced ​​onions about an inch from the fold line (no need to coat with butter). Place the salmon fillet skin side down on the onions.
19. Add the julienned carrots in small piles on the right and left sections of each fillet, leaving the middle open. Add the shimeji and shiitake mushrooms on top of the carrots. For each fillet, place a lemon slice in the middle, top with ½ tablespoon butter, and drizzle with ½ Tbsp sake.
20. Make the packet: Fold the paper in half over the salmon. Starting on a left side, fold the edges together 3 times, creasing each fold well. Next, fold and crease the front side 3 times.
21. Repeat on the right side.
22. Fold back the corners twice (at least) in the opposite direction and press well. This helps to secure the seal.
23. Cook using either method described above. When it's done, cut open the top with kitchen