Katie Poynter
by kpcook

Salmon En Papillote with Miso Butter Wild Greens and Sardines


  • four 5 to 6 ounce portions of wild [sockeye] salmon, skinned, pin bones removed
  • 8 to 10 ounces cremini mushrooms
  • 1 large leek, white and light green parts, cleaned well
  • Dry white wine or sake
  • Miso butter, room temperature (recipe to follow)
  • sea salt and freshly ground black pepper