2 tablespoons (30 ml) miso (see note)

1 tablespoon (15 ml) mirin (see note)

1 tablespoon (15 ml) honey

1 teaspoon (5 ml) fresh ginger, finely chopped

1 teaspoon (5 ml) finely chopped garlic

16 cooked baby potatoes, cut into wedges

1 lb (454 g) blanched asparagus, cut into 3 sections

2 tablespoons (30 ml) olive oil

1 1/2 lb (675 g) skinless salmon, cut into 4 steaks

Salt and pepper

4 large sheets aluminum foil

Preheat the grill, setting the burners on high.

In a bowl, combine the miso, mirin, honey, ginger, and garlic. Set aside.

Spread the vegetables in the centre of four sheets of aluminum foil. Drizzle with the oil. Season with salt and pepper. Top with the fish and garnish with the miso sauce. Close and seal the papillotes.

Reduce the temperature of the grill to medium. Bake the papillotes for about 12 minutes, depending on the thickness of the fish, or until the fish is cooked.

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