Campfire Miso Butter Salmon Foil Packets

By Sprig Originals ✓ · cooked up in Sprig

Salmon steamed in foil over the coals with sweet cabbage, corn and a glossy miso-butter sauce — Hokkaido-style chanchan-yaki made for a campsite. Everything cooks in its own sealed packet in about 15 minutes, so there's no pot to scrub and no plates to wash if you eat straight from the foil.

Ingredients

• 4 fillet skinless salmon fillets (about 6 oz each)
• 1/2 head green cabbage, cored and cut into thick ribbons
• 1 can sweet corn (15 oz), drained
• 2 scallions, sliced

• 4 tbsp butter, softened
• 3 tbsp white miso paste
• 2 tbsp mirin
• 1 tbsp soy sauce
• 1 clove garlic, grated or finely chopped
• 2 tsp toasted sesame seeds

Instructions

1. Burn your campfire down to an even bed of glowing coals and set a grate about 4 inches above them (or heat a portable stove to medium). Tear four 18-inch sheets of heavy-duty foil; if you only have standard foil, double up each sheet.
2. In a mug or small bowl, mash together the softened butter, miso, mirin, soy sauce and garlic with a fork until it looks like a smooth, spreadable paste.
3. Pile a quarter of the cabbage and a quarter of the corn in the centre of each foil sheet, lay a salmon fillet on top, then spread a heaped tablespoon of the miso butter over the fish. Bring the long sides of the foil up over the salmon, fold them together twice to seal, then fold in the ends to make a sealed packet with a little air space inside.
4. Set the packets on the grate over medium coals and cook 12-15 minutes, rotating them once halfway through so the hot spots move around. They're done when the packets are puffed and steaming and the salmon flakes at a nudge from a fork (135°F / 57°C at the thickest point).
5. Pull the packets off with tongs, rest 2 minutes, then open away from your face — the steam is hot. Scatter with scallions and sesame seeds and eat straight from the foil, spooning the buttery miso juices over the cabbage.

Chef's tips

Nutrition (per serving, estimated)

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