Cut the cabbage into bite-sized pieces. Cut the enoki mushrooms in half and shred apart. Julienne the other vegetables. Preheat the oven to 360°F/180°C.
Mix the A. ingredients together very well to make the miso sauce.
Heat up a pan and brown the salmon on both sides.
Put a sheet of kitchen parchment paper on a baking sheet, and put on the salmon. Cover with the cut vegetables and miso sauce.
Wrap the parchment paper around and close it to make a pouch. Bake in a 360°F/180°C oven for 20-25 minutes and it's done.
Story Behind this Recipe
In our family, we always make this when fall salmon is in the stores with lots of vegetables. The sweet and salty miso sauce and vegetables really go well with rice.
The vegetables will wilt in the oven, so pile up a lot of vegetables and it will be just right. Several kinds of mushrooms are in season during the fall, so a chanchan-yaki with lots of mushrooms is nice too.