Salmon in Parchment Paper (纸包三文鱼 Zhi Bao San Wen Yu)

De-scale and clean the boneless salmon fillet. Cut the fillet into 4 equal portions. Sprinkle some kosher salt or sea salt over the fillets and leave them on the counter for 5-10 minutes while preparing the other ingredients.

Peel the yellow potato and cut it into thin slices (around 1/5 inch or 0.5 cm thick). Rinse the potato slices once and pat dry with a paper towel. Set aside.

Discard the stems from shiitake mushrooms. Cut the mushroom caps into thin slices. Set aside.

Separate the white and green parts of the green onions. Cut them into thin slices.

In a small bowl, combine the light soy sauce and Yuzu Hot Sauce. The measurement for this recipe serves 4 x 1/4 pound fillets, which equates to 1 tablespoon of light soy sauce and 1 teaspoon of Hot Yuzu Sauce per 1/4 pound fillet. If using more or fewer salmon fillets, increase or decrease the sauce accordingly.

On a large rectangular parchment paper, first lay 3 to 4 potato slices in the center, then place one cut salmon fillet on top of the potato slices. Arrange a couple of sliced shiitake mushrooms and the white parts of green onions on top and around the salmon (see pictures). Pour around 1 tablespoon of mixed sauce from step 5 over the salmon. At this point, the salmon is ready to be wrapped.

Bring the two long sides of the parchment paper together, folding the two sides three times. Then twist the two ends and bend them upward to seal the openings completely. Repeat steps 6 and 7 until all the salmon fillets are wrapped in parchment papers.

Heat a large skillet or pan at medium-high heat. Lay the parchment-wrapped salmon one by one in the skillet. Cover the lid. Keep the heat at medium-high for 2 minutes. Then lower the heat to medium for 5 more minutes. Turn off the heat. Transfer each parchment-wrapped salmon onto a plate. Carefully open the parchment wrapping and sprinkle some green onion (green parts) on top. Enjoy while hot!