Salmon In Parchment With Ginger Soy And Enoki Mushrooms Recipes

SESAME-GINGER SALMON EN PAPILLOTE

Steps:

• 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

GINGER SALMON IN PARCHMENT

Steps:

• Preheat the oven to 400 degrees Fahrenheit.
• Cut four large pieces of parchment paper and fold them in half, then unfold them and set aside.
• Combine the vegetables in a large bowl, then divide them evenly on one side of the fold of each piece of parchment paper. Place the salmon fillets on top of the vegetables.
• In a small bowl, whisk together the soy sauce, scallions, ginger, garlic, sesame oil, and black pepper. Drizzle over the fish and vegetables. Fold the empty half of the parchment over the other half and fold the edges to seal. Place the packets on a large baking sheet and bake 20 minutes.

SALMON WITH GINGER AND MUSHROOMS

Steps:

• Soak dried mushrooms in hot water to cover for 20 minutes. Or trim stems from fresh mushrooms.
• Slice scallions thinly.
• Cut ginger into julienne strips.
• Slice fillets lengthwise in half. Arrange either on double thickness of aluminum foil with the edges turned up in top of steamer or in shallow dish that fits in steamer.
• Combine scallions, ginger, vinegar, soy sauce, sugar and white pepper and spoon over fillets.
• If using dried mushrooms, remove from water, cut off and discard stems. Slice dried or fresh mushrooms in thin strips and sprinkle over fish.
• Place in steamer over boiling water and steam 6 to 8 minutes, until cooked. Serve fish with juices.