Salmon In Parchment With Ginger Soy And Enoki Mushrooms Recipes

SESAME-GINGER SALMON EN PAPILLOTE

Sesame-Ginger Salmon en Papillote image

Provided by Kelsey Nixon

Time 25m

Yield 4 servings

Number Of Ingredients 13

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
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

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

Ginger Salmon in Parchment image

Fish and veggies cooked in a packet, incredibly simple. Adapted from "Living the G.I.Diet". Use foil if you don't have parchment. Use other fish fillets, like tilapia, snapper, or halibut. You could also cook the packets on a grill.

Provided by zeldaz51

Categories Weeknight

Time 35m

Yield 4 serving(s)

Number Of Ingredients 10

Ingredients

4 cups shredded napa cabbage
1 cup red bell pepper, thinly sliced
1 cup snow peas, halved
4 salmon fillets, 4 to 5 ounces each skin removed
1/4 cup reduced sodium soy sauce
2 scallions, sliced
1 tablespoon grated fresh ginger
1 garlic clove, minced
1 teaspoon toasted sesame oil
1/4 teaspoon ground black pepper

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.

Nutrition Facts : Calories 461.3, Fat 15.5, SaturatedFat 2.8, Cholesterol 146.3, Sodium 780.6, Carbohydrate 9.1, Fiber 2.7, Sugar 4.1, Protein 68.2

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