Cooking the Channel: Kelsey's Steamed Salmon Pouches

By: Liz Gray
Related To:

Photo by: Emmer Schmidt

Emmer Schmidt

Like everyone in January, I'm trying to eat just a little bit healthier. (Literally everyone -- people were fighting over the last bag of spinach at the my grocery store yesterday.) But as a food lover, that doesn't mean I want to go bland, so I was excited to try Kelsey's Asian-inspired, pouch-steamed salmon with ginger, peppers and baby bok choy.  Here's how to make it, plus tips on cooking en papillote.

Cooking En Papillote

"En papillote" translates to "in paper," and it's a basic technique used to steam quick-cooking foods, like fish and vegetables. To cook something en papillote, you cut everything to a size that'll cook in about the same time (for instance, carrots take longer to cook than squash, so cut them smaller.)  Add flavoring and just a little bit of liquid, then seal it in a parchment-paper pouch (foil works, too) coated with oil and bake in a high-temperature oven.

Kelsey uses Asian flavors, but you can channel the cuisine of your choice  -- go French with parsley, tarragon and white wine atop asparagus and chopped shallots.   ( Get more combination ideas here.)

Kelsey's Sesame-Ginger Salmon

The vibrant flavors in this dish come from the "marinade" you sprinkle over the veggies and herbs just before steaming. Kelsey combines ginger, orange zest and juice (I used a clementine), rice vinegar, soy sauce and fragrant toasted sesame oil.

Peppers also add high-impact flavor to the finished dish. Kelsey went with a red pepper, but I used an orange pepper I had on hand.

Assembling the packets can be a little tricky, but it's simple once you get the hang of it. Cut a piece of parchment paper that's big enough for your filling to fit on one half with about a 1-inch border. (Kelsey uses squares, but I found it easier to fold up when I cut paper into a heart shape.) Fold your shape in half to create a crease in the middle, then unfold and layer the vegetables and fish on one side. Fold the top side back over and make tiny folds along the edge, folding each one into the next to create an airtight seal.

Another perk of this dish: It's quick and easy. Once the pouches are rolled,  it takes just 8 to 10 minutes in the oven. The packets are done when they're puffed on top.

The verdict? The salmon was flaky, the veggies tender and the ginger and sesame perfumed the whole dish. Try Kelsey's Sesame-Ginger Salmon tonight!

Get hundreds more healthy ideas and techniques from our Fresh Start: Healthy Eating page.

Keep Reading

Next Up

Cookbook Giveaway: Cook Yourself Sexy

Enter to win former model Candice Kumai's new cookbook, Cook Yourself Sexy, full of healthy, satisfying recipes and advice on how to maintain your sexiest self.

Vegetarian Cookbook Giveaway: "Cook Without a Book"

In Pam Anderson's new cookbook, Cook Without a Book: Meatless Meals, she shares simple formulas that really will get you cooking great vegetarian food without a cookbook.

Sifted: Recipes to Meet Your New Year's Resolutions Goals

Get our take on the best in food news, recipes and more from around the web, including healthy recipes to match your New Year's resolutions

How to Turn Diet Don'ts into Diet Dos

Get tips and tricks for making pizza, burgers and even French fries part of a healthy diet plan.

Weird Diets Found Only in the Movies and TV

Here are a bunch of the craziest diets ever featured on TV and in the movies.

A Festive, Healthy Holiday Party

Try these lighter holiday party appetizers for bites that will fill guests up without weighing them down.

On TV

So Much Pretty Food Here