For the Salmon 🐟: 2 salmon fillets (120g each), 1 tablespoon Miso Mix, 1 tablespoon olive oil, 1 tablespoon butter

For the Vegetables 🍄🥬: 4 types of mushrooms (shiitake, enoki, brown beech, oyster – about 200g total), ½ leek (sliced), 1 cup Chinese cabbage (chopped) and 1 teaspoon olive oil

For the Rice 🍚: 1 cup of rice (best: Japanese short-grain rice, but basmati or jasmine rice also work), cooked according to package instructions or in a rice cooker

For Garnish 🌿: 1 small bunch of scallions/green onions, finely sliced

Cook the Rice 🍚: Cook the rice according to package instructions or in a rice cooker.

Prepare the Salmon & Vegetables 🐟🍄🥬: Preheat the oven to 200°C. Place each salmon fillet on a sheet of aluminium foil. Rub with 1 tablespoon miso mix, 1 teaspoon olive oil, and 1 teaspoon butter.

Assemble the Vegetables 🌿: Around the salmon, arrange the sliced shiitake, enoki, brown beech, and oyster mushrooms, along with the leeks and Chinese cabbage. Drizzle with 1 teaspoon olive oil, and season with salt & pepper.

Bake the Salmon & Vegetables 🔥: Wrap the foil tightly to create a parcel and place it on a baking tray. Bake for 12-15 minutes, until the salmon is cooked through and flakes easily with a fork.

Serve 😋: Plate the salmon with a serving of warm rice. Garnish with freshly sliced scallions/green onions for a burst of freshness and colour.

Eat up & enjoy! 🐟🔥🍚