Brown Miso Salmon en Papillote Cali Bowl

Updated at: Sat, 07 Oct 2023 00:49:17 GMT

Step 1

Start by butchering your salmon and cutting it into equal size pieces between 7-8.5oz. Place in a bag with your marinade mixture (just dump all your ingredients into a Ziplock or reusable container and shake). Coat salmon evenly put aside while prepping your sides.

Step 2

Preheat your oven to 425F. While that is heating up wash, cut, and prep your veg onto a sheet tray with parchment. spay cooking spray and season your veg with salt and pepper. I like to cook my cali separate from the other veg because it cooks much faster. Once oven is up to heat add your cali rice and bake for 10-12 minutes. Your mushrooms and broccoli should bake for about 25 minutes or until tender.

Step 3

Once your veg is done set it aside to cool so it stores better for your meal prep for the weak. putting it away hot might steam it causing it to overcook. Reduce oven heat to 375F. Remove your salmon from the brine and we will do it en papillote ( meaning we place our salmon on a parchment lined sheet tray and crimp the parchment paper to seal the salmon in a parchment poach that will steam it.) place the salmon skin side up so it is easier to remove once the fish is steamed. I cooked mine for 25 minutes. They came out juicy and flavorful due to this fancy sounding yet simple cooking method.

Step 4

Now it's time to portion your meal prep. I like to divide mine into 8. so add 1 cup cali rice, 2 tbls of each mushroom, one tbls cali leafs, 1 fillet of salmon. I served mine with my homemade cucumber kimchi, avocado, nori, kimchi, radish, leaf lettuce, and some gochujang covered onions.

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