I used fresh caught pink salmon, onion, mushrooms, parsley instead of red pepper flakes. I also added 1 tbs. butter and the marinade sauce on top of all. I baked for 20 min. and although it was done I guess I'm just not use to eating steamed salmon and didn't really enjoy it. It was good but I think I would prefer it fried or baked (not in a foil package).<br/>Made for Zaar Cookbook Tag.
Terrific! I'll definitely be doing this a lot as I bought a 1 lb container of miso (didn't have a smaller size and, in Greece, when you find something you BUY it.LOL). Loved the savoury/sweet element - everyone enjoyed this. Thanks.
Very good and easy salmon. I didn't have any sake, but otherwise followed the directions as written. I had to use reconsituted mushrooms without any problems. So easy and so good! Served with asparagus for a wonderful and easy dinner. Thanks for sharing!
This was RREALLY delicious. 4 stars only because the recipe doesn't state how hot to set the oven, and which miso to use. I used white miso and it was delicious. The shittake mushrooms were so savory. Splenda instead of sugar for us as well. I had to use frozen fillets and baked at 450* for almost 20 minutes. Thanks for this tasty and healthy recipe.
This was delicious! Made it as is - it was absolutely perfect! Took about 20-30 minutes. All my kiddos even ate it....and hubby liked it too! Very yummy!!! Made for ZWT4 Zingo for the CAFE ZMAKK Gypsies!! :)
Very good steamed salmon recipe with a mild hint of savory miso and sweetness from mirin and sugar. I did not have fresh shitake mushrooms and used both enoki and shimeji (bunashimeji) mushrooms. Also added with the sliced green onion was our home grown turnip green for both color and added veggie. I used wild caught king salmon for this dish and it was meaty enough to stand up to steaming without falling apart. Thank you Jenny for posting this wonderful recipe.