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27minutes
For shimeji mushrooms and enoki mushrooms, cut off the stones.
Cut carrots into thin slices.
Lightly sprinkle salt (outside the amount) on the surface of the raw salmon.
Prepare a little less than 30 cm of aluminum foil and lightly apply salad oil to the center.
Place the salmon skin down in the middle and add the vegetables to the top or side of the salmon.
Put butter on it and seal it.
Align the aluminum foil in the back and front so that there is no gap, and make a slight crease.
Roll up the parts of the left and right aluminum foil that do not contain the ingredients.
Place the foil wrapped in salmon in a frying pan, cover and heat on medium heat.
Heat on medium heat for 4 minutes, then on low heat for 7-8 minutes.
Remove the lid and open one of the aluminum foil mouths to check the streets of the fire.
If it is cooked, remove the foil and sprinkle with chopped green onions.
・ By applying salad oil to the center of the aluminum foil, it is possible to prevent salmon from adhering.
・ By keeping the salmon skin down on the aluminum foil, the skin will be cooked well.
・ If you want to "sprinkle ponzu" on the finish, it is best to add more butter. If you "eat with lemon + soy sauce", even a small amount of butter will be delicious.
-If you stretch the aluminum foil upwards, it will also serve as a handle for foil baking, which is hot and difficult to hold.
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