Sesame-Ginger Salmon en Papillote

TOTAL TIME: 25 min
Prep: 15 min
Inactive Prep: --
Cook: 10 min
 
YIELD: 4 servings
LEVEL: Intermediate

ingredients

  • 2 heads baby bok choy, ends trimmed and cut into thirds through the stem
  • 1 red bell pepper, seeded and thinly sliced
  • 1/2 cup bean sprouts
  • 4 (6-ounce) salmon fillets
  • Freshly ground black pepper
  • Olive oil, for brushing packets
  • 1/3 cup diagonally thinly sliced scallions, for garnish
  • Cook's Note: Aluminum foil can be substituted for parchment paper.
  • Unfold and arrange the pieces of parchment on 2 baking sheets.
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Directions

Preheat the oven to 425 degrees F. Combine the orange zest, ginger, soy sauce, orange juice, vinegar, sesame oil and honey together in a small bowl; set aside.

Fold 4 (16 by-12-inch) parchment paper squares in 1/2 lengthwise.
Evenly divide the bok choy, bell peppers, 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.

Fold the top half of the parchment over the fish, and overlap small folds along the open edge to seal. Brush each packet with olive oil. Bake for 8 to 10 minutes, until the parchment paper puffs up.

Transfer the parchment packets to plates. Carefully cut the packets open, avoiding the hot steam, and serve.

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;

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5

Newest Ratings and Reviews

Read all 25 reviews

  • on October 24, 2013

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    This was easy to prepare and tasted awesome! Have made it a go-to-recipe for salmon!

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  • on September 28, 2013

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    It passed the 11year old boy taste test. He's asking for it again. Need I say more?

    people found this review Helpful.
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  • on September 23, 2013

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    I made this last night I didn't have the orange juice, bean sprots, or fresh ginger. I used lemon, cabbage, carrots & red pepper under my fish. We really liked the sauce and the fish was also good, the family liked the veggies, but I didn't care for the cabbage very much. I will try this again, but make it with the right veggies next time. Thank you very much we will make this part of our everyday meals.

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