Sesame-Ginger Salmon En Papillote
Serves: 3
Lilian Bahringer
1 January 1970
Based on User reviews:
49
Spice
52
Sweetness
47
Sourness
41
mins
Prep time (avg)
4.7
Difficulty
Ingredients:
3 tbsps
Soy Sauce1 tbsp
Orange Juice (fresh)2 tsps
Rice Vinegar2 tsps
Toasted Sesame Oil1 cup
Bean SproutsDirections:
1
Preheat the oven to 425 degrees F
2
Combine the orange zest, ginger, soy sauce, orange juice, vinegar, sesame oil and honey together in a small bowl; set aside
3
Fold 4 (16 by-12-inch) parchment paper squares in 1/2 lengthwise
4
Evenly divide the bok choy, bell peppers, and bean sprouts among the 4 parchment packets
5
Season the vegetables with 1 tablespoon sesame-ginger marinade
6
Place a salmon fillet on top of the vegetables and season with the black pepper and an additional tablespoon of the marinade
7
Fold the top half of the parchment over the fish, and overlap small folds along the open edge to seal
8
Brush each packet with olive oil
9
Bake for 8 to 10 minutes, until the parchment paper puffs up
10
Transfer the parchment packets to plates
11
Carefully cut the packets open, avoiding the hot steam, and serve
12
Per serving (includes scallion garnish): Calories 348; Total Fat 14 grams; Saturated Fat 2 grams; Protein 42 grams; Total Carbohydrate 16 grams; Sugar: 10 grams; Fiber 5 grams; Cholesterol 94 milligrams; Sodium 1338 milligrams