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.
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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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  • on February 25, 2013

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    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

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  • on January 24, 2013

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    i think i did it wrong

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  • on January 06, 2013

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    This was fabulous! Tasty and easy to make. I used carrots instead of peppers. Looked like a dish that would be served in a restaurant. I had leftovers for lunch the next day and it was just as good as the night before! Would definitely make again.

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