Sesame Ginger Salmon En Papillote Recipes

SESAME GINGER SALMON

Steps:

• To make the glaze, whisk together honey, soy sauce, sesame oil, Sriracha, ginger and sesame seeds in a small bowl; set aside. In a medium bowl, whisk together olive oil, soy sauce, rice vinegar, sesame oil, brown sugar, garlic, ginger, sesame seeds and green onions. In a gallon size Ziploc bag or large bowl, combine ginger marinade and salmon filets; marinate for at least 30 minutes to overnight, turning the bag occasionally. Preheat oven to 400 degrees F. Lightly coat a 9×13 baking dish with nonstick spray. Place salmon filets along with the marinade onto prepared baking dish and bake until the fish flakes easily with a fork, about 20 minutes. Serve salmon immediately with honey ginger glaze.

SALMON WITH SESAME, SOY & GINGER NOODLES

Steps:

• Heat oven to 180C/160C fan/gas 4. In a small jug, whisk together the soy, rice wine or mirin, stem ginger and syrup, and garlic. Line a roasting tin with baking parchment and put the salmon in it. Pour over half the sauce, then bake for 15 mins until the salmon is cooked through.
• Meanwhile, bring a large pan of water to the boil. Add the noodles and cook following pack instructions, then drain well.
• In a small frying pan, lightly toast the sesame seeds for 1 min, then add to the cooked noodles (reserving a sprinkle for the top). Pour the remaining sauce over the noodles, plus any from the roasting tin, and toss together. Serve with the salmon, scattered with the chopped spring onions and remaining sesame seeds.

SALMON EN PAPILLOTE

Steps:

• Preheat the oven to 425 degrees F.
• Cut two 15-by-24-inch pieces of parchment. Fold each in half crosswise like a book, then cut each into a heart shape. Open the hearts and place on a rimmed baking sheet.
• In a medium bowl, stir to combine the olives, capers, shallot, bell pepper, leeks and garlic. Add the vinegar and 1 tablespoon of the olive oil; stir to coat. Season lightly with salt and pepper--the capers and olives add their own saltiness to the mixture.
• Season both sides of each salmon fillet with salt and pepper. Place 1 fillet near the fold of each parchment heart. Drizzle each fillet with 1 tablespoon each olive oil and sambuca. Place 1 bay leaf on each fillet then top evenly with the olive mixture.
• Fold the halves of each heart together, crimping along the edge from top to bottom. When you reach the pointed end, twist it to shut each packet.
• Bake the packets on the baking sheet until they are slightly puffed and the salmon is cooked, 13 to 15 minutes. Remove from the oven, place on plates and carefully cut open the packets at the table.

SALMON EN PAPILLOTE (SALMON IN PARCHMENT)

Steps:

• Heat the oven to 400 degrees. Cut 4 large heart-shaped pieces of parchment paper or foil, and place them on a sheet pan. Fold the parchment or foil in half down the middle, place a fillet with its garnishes and seasonings on one side of each, fold the other side over and crimp the rounded edge tightly closed.
• Place in oven for 10 to 15 minutes, depending on how done you'd like to serve the salmon. The packages should puff up and make for dramatic serving.

GINGER & SOY SALMON EN PAPILLOTE

Steps:

• Heat oven to 180C/160C fan/gas 4. Before you prep the veg mix together the soy, vinegar, ginger, garlic and some black pepper in a bowl. Add the salmon fillets, cover and leave to marinate for 10 mins at room temperature or up to 2 hrs in the fridge.
• Tear two large sheets of baking parchment, big enough to encase the fish and vegetables in and put onto a baking tray.
• Divide the vegetables between the centre of the paper and top each with a marinated salmon fillet and the sliced chilli. Bring the sides of the parchment up over the salmon and pour half of the remaining marinade over each fillet then scrunch the paper tightly together to seal the fish in a parcel.
• Roast for 20-25 mins, until the salmon is just cooked through and flakes into large pieces. Serve the fish in the parcel with some rice, if you like.

GINGER SESAME SALMON

Steps:

• Preheat oven to 450 degrees F or grill to medium-high.
• Center one-fourth of onion slices and carrots on each sheet of Reynolds Wrap® Non-Stick Foil. Top with salmon. Sprinkle with ginger; drizzle with vinegar and oil. Sprinkle with salt and pepper to taste.
• Bring up foil sides. Double fold top and ends to seal packet, leaving room for heat circulation inside. Repeat to make four packets.
• Bake 16 to 20 minutes on a cookie sheet in oven.
• OR grill 14 to 16 minutes in covered grill.
• Serve salmon and carrots on a bed of spinach. Sprinkle with additional seasoned rice vinegar, if desired.

BAKED SESAME GINGER SALMON

Steps:

• Preheat oven to 400 degrees and lightly grease a 9x13 inch baking dish.
• Combine: marinade, sesame oil, and peanut butter. Mix well (you might need to 'nuke it for a few seconds) until creamy.
• Cut each salmon fillet in half to give 4 nice salmon chunks. Spoon the mixture over the fish, evenly dividing among the 4 chunks.
• Bake for 25-30 minutes, or until the fish flakes with a fork.

SESAME-GINGER PAN SEARED SALMON

Steps:

• Drizzle sesame oil over salmon and rub over all sides of fish. Set aside.
• In a small bowl, combine ground ginger, garlic powder, onion powder, salt & pepper. Season all sides of fish and allow to dry marinate at room temperature for 30 minutes.
• Place a large skillet over medium heat and add olive oil. Once the oil is fragrant and glistening, sear one side for 5-7 minutes. Carefully turn and sear the opposite side for another 5-7 minutes. Once salmon is cooked through, remove to serving plate and cover.
• Lower skillet heat to medium-low and toast sesame seeds for 1-2 minutes or until fragrant and thoroughly coated with the oils and seasonings remaining in the pan.
• Spread seeds evenly over the top of each filet.
• Serve and enjoy!