Salmon with garlic and lemon butter

Easy tutorial on how to grill salmon en papillote. This simple way to cook salmon requires just a few ingredients, a few minutes, and minimal cleanup.

I’ll tell you straight: I can live – no, thrive – just on grilled salmon. There’s just something about that smoky, charred flavor with the crunchy skin that makes my buds sing every time.

Ingredients :

4 spears of asparagus

1/2 bunch shimeji mushrooms

2 salmon fillets (120-150g each)

1/2 teaspoon of salt

2 teaspoons of sake

2 teaspoons of butter

Sliced green onions

2 tablespoons ponzu sauce

Directions:

Preheat oven 450 degrees F. Cut the asparagus diagonally. Remove the bottom of the shimeji mushroom and cut it into small pieces by hand. Salmon fillet salted on both sides.

Take two large squares of aluminum foil and place half of the salmon, asparagus and shimeji on each sheet. Sprinkle sake and put butter on it. Seal the aluminum foil well by folding it several times …
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