April 18, 2011

Asian Salmon en Papillote

I don't usually like salmon very much but I really enjoyed this tasty Asian version. This recipe is super healthy and comes together pretty quickly. Feel free to mix up the veggies & serve with brown rice.
Salmon in parchment ready to be folded & cooked!

Sesame-Ginger Salmon en Papillote
Recipe adapted from Cooking Channel

  • Zest of 1/2 an orange
  • 1 teaspoon peeled, minced fresh ginger
  • 3 tablespoons soy sauce
  • 1 tablespoon fresh orange juice
  • 2 teaspoons rice vinegar
  • 2 teaspoons toasted sesame oil
  • 2 heads baby bok choy, ends trimmed and cut into thirds
  • 1 red bell pepper, seeded and thinly sliced
  • 1/2 cup bean sprouts
  • 1 cup snow peas
  • 4 (6-ounce) salmon fillets
  • Freshly ground black pepper
  • Olive oil, for brushing packets
  • 1/3 cup diagonally thinly sliced scallions, for garnish

To make:
  1. Preheat the oven to 425 degrees. Combine the orange zest, ginger, soy sauce, orange juice, vinegar, and sesame oil together in a small bowl; set aside.
  2. Fold 4 (16 by-12-inch) parchment paper squares in 1/2 lengthwise.
  3. Evenly divide the bok choy, bell peppers, peas and bean sprouts among the 4 parchment packets. Season the vegetables with 1 tablespoon sesame-ginger marinade. Place a salmon fillet on top of the vegetables and season with the black pepper and an additional tablespoon of the marinade.
  4. Fold the top half of the parchment over the fish, and overlap small folds along the open edge to seal. (If you need help with this step this tutorial helps!) 
  5. Place the packets on a baking sheet and brush each packet with olive oil. Bake for 15 to 20 minutes, until the parchment paper puffs up.
  6. Transfer the parchment packets to plates. Carefully cut the packets open, avoiding the hot steam, and serve.

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