2 green onions, sliced (white and green parts separated)
1 tsp dark soy sauce
1 tbsp white miso paste
1/2 tbsp mirin
1/2 tsp sesame oil
1/4 tsp granulated sugar
2/3 cup snap peas
1 (150g) package shimeji mushrooms
2 (7 oz) salmon filets
Directions
Preheat the oven to 350F. Line a large baking sheet with foil. Cut 2 large rectangles of parchment, fold each in half lengthwise, and round the corners so each opens into an oval.
In a bowl, mix the butter with the garlic, white parts of the green onions, dark soy sauce, miso paste, mirin, sesame oil, and sugar until combined.
Place the parchment ovals on the baking sheet. To one side of each crease, mound half the snap peas and half the mushrooms; season with salt and pepper and add a dollop of miso butter.
Season the salmon filets on both sides and lay one on each vegetable mound. Spread a spoonful of miso butter all over each filet.
Fold the other half of the oval over the salmon and pleat the edges all the way around to seal, tucking the final pleat underneath.
Bake 20 minutes, or until the salmon is cooked through. Open the parchment, sprinkle with the green parts of the green onions, and serve with rice.
