Miso Salmon en Papillote | RICARDO

Ingredients

• 2 tablespoons (30 ml) miso (see note)
• 1 tablespoon (15 ml) mirin (see note)
• 1 tablespoon (15 ml) honey
• 1 teaspoon (5 ml) fresh ginger, finely chopped
• 1 teaspoon (5 ml) finely chopped garlic
• 16 cooked baby potatoes, cut into wedges
• 1 lb (454 g) blanched asparagus, cut into 3 sections
• 2 tablespoons (30 ml) olive oil
• 1 1/2 lb (675 g) skinless salmon, cut into 4 steaks
• Salt and pepper
• 4 large sheets aluminum foil