- 1.5 tablespoons of salted butter
- 800 g fillet salmon
- 500 g fresh asparagus
- 200 g mushrooms
- 1/2 teaspoon honey
- 1/2 teaspoon brown sugar
- 1 medium sized lemon
- 1 tablespoon of soy sauce
- 1/2 teaspoon freshly ground black pepper
- Peel the skins on the stems of the asparagus thinly by pulling them lengthwise with the help of a peeler. Cut in half according to their size. After removing the skin and excess oily parts of the salmon lettuce, cut into large cubes. Thinly slice the cleaned mushrooms. After grating the lemon peel with the thick part of the grater, squeeze the juice of the lemon.
- Salted Butter that you keep at room temperature; Mix in brown sugar, honey, soy sauce, lemon juice and freshly ground black pepper. Mix the asparagus, mushrooms and salmon pieces you bought in a large bowl with the butter mixture you prepared.
- Cut 4 sheets of wax paper into large squares. After dividing the salmon mixture evenly onto the greaseproof papers, close the greaseproof papers as a bundle. Place the papers on the baking tray with the seams facing down. Bake in a preheated 200 degree oven for 20 minutes. Serve hot.
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