Watch Cooking Channel

Sesame-Ginger Salmon en Papillote

Photo: Sesame-Ginger Salmon en Papillote

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

ingredients

  • 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
  • 1 teaspoon honey
  • Cook's Note: Aluminum foil can be substituted for parchment paper.
  • Unfold and arrange the pieces of parchment on 2 baking sheets.
recipe tools

    • COMMENT ON THIS PROJECT

        

    Sign in

    All fields are required.

    E-mail Address:

    Password:

    Remember me on this computer

    Signing in

    Please enter your email address and we will send your password

    E-mail Address

    Your password has been sent and should arrive in your mailbox very soon.

    Not a member?

    Sign up for My Cooking Channel to share photos, show off your style, and connect to an enthusiastic and helpful community.

    It's free and easy.

  • Print Recipe

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;

COMMENT ON THIS PROJECT

    

Sign in

All fields are required.

E-mail Address:

Password:

Remember me on this computer

Signing in

Please enter your email address and we will send your password

E-mail Address

Your password has been sent and should arrive in your mailbox very soon.

Not a member?

Sign up for My Cooking Channel to share photos, show off your style, and connect to an enthusiastic and helpful community.

It's free and easy.

Review This Recipe

You must be logged in to review this recipe.

or Sign Up to Review

5

Newest Ratings and Reviews

Read all 21 reviews

  • on June 18, 2013

    Flag

    This was wonderful and easy! Can no longer buy fresh bean sprouts because of salmonella reports according to my grocer. Used sprouts in a jar and they worked out fabulously. Definitely will make this again and again!

    people found this review Helpful.
    Was this review helpful to you? Yes | No

  • on February 25, 2013

    Flag

    This was wonderful!!!! I did have a few changes only because the item was not available to me. Instead of parchment paper I used foil and the Trader Joe's near me does not carry bean sprouts so I used something else...(cant remember but it was great. I will make this again and pass it along to friends and family... maybe not pass it along I would let them think I am a fabulous cook coming up with wonderful creations...LOL

    people found this review Helpful.
    Was this review helpful to you? Yes | No

  • on January 24, 2013

    Flag

    i think i did it wrong

    people found this review Helpful.
    Was this review helpful to you? Yes | No
Advertisement

On TV

*ALL TIMES EASTERN
ON AIR
NOW
TONIGHT
10:00
PM

what's hot

Tripping Out with Alie & Georgia
Tripping Out with Alie & Georgia Host: Alie Ward & Georgia Hardstark

Get Cooking Channel on your TV.

Learn How