Grilled salmon with mushrooms and spinach in foil

Ingredients:

• 2 cups thinly sliced ​​shiitake mushroom caps
• 4 cups small spinach
• 4 salmon fillets, 170g each, skinless
• Extra-virgin olive oil, to drizzle
• 1/4 cup dry white wine (or water)
• 4 tablespoons unsalted butter at room temperature
• 3 green onions, thinly sliced
• 2 tsp grated ginger root
• 0.5 tsp. dark sesame oil

Preparation:

1. Line four 18-inch (45 cm) sheets of heavy-duty foil. Place 1/2 cup mushrooms and 1 cup spinach in the center of each sheet; season with salt and pepper. Top with salmon fillets, sprinkle with salt and black pepper, and drizzle with olive oil. Drizzle each serving with 1 tablespoon wine (or water). Bring the short sides of the foil together and fold twice to seal; fold the sides over to form a parcel, leaving a space inside for steam.
2. Preheat the grill to medium-high heat. Grill the foil parcels until the fish is cooked through, 10-12 minutes. Alternatively, bake the parcels in the oven at 450°F (230°C) until the fish is cooked through, 12-15 minutes. Let rest for 5 minutes.
3. Meanwhile, combine the butter, green onions, ginger, sesame oil, and 1/4 teaspoon salt in a mini food processor. Blend until smooth. Carefully open the fish packages. Spread the flavored butter over the fish.