Teriyaki Fish And Veggies In Foil Packets Recipes

TERIYAKI SALMON FOIL PACKETS

Steps:

• Preheat grill to medium-high heat or the oven to 425 degrees F.
• If making the Homemade Teriyaki Sauce:
• In a saucepan over medium heat, whisk together soy sauce, sweetener, vinegar, sesame oil, garlic, ginger, thickener (xanthum gum / starch) and water until combined. Bring to a simmer, stirring frequently, until sauce thickens and bubbles. Remove from heat and set aside.
• Cut four 18 x 12-inch squares of foil* and layout on a flat surface.
• Place one salmon in the middle of each piece of foil and divide the vegetables evenly into each packet, arranging them around the salmon.
• Drizzle the salmon and vegetables with olive oil and season with salt and pepper to taste.
• Brush teriyaki sauce on both sides of the salmon and drizzle over vegetables - reserving at least 2 tablespoons for later.
• Fold the foil over the salmon and seal to close off the packets.
• If cooking on the grill
• Place foil packets onto grill and grill for 6 minutes, then flip over and grill for an additional 3-6 minutes (depending on the thickness of the salmon) or until salmon is flaky.
• Remove from the grill and carefully open the foil packets.
• If cooking in the oven Place foil packets on a baking sheet and cook for 12-18 minutes (rotating tray once). Time varies depending on the thickness of the salmon. Remove baking sheet from oven.
• Brush salmon with reserved sauce and top with sesame seeds and green onions (if desired) and serve immediately with quinoa, rice or your favorite side.

SALMON TERIYAKI IN FOIL (WITH CARROTS AND SNOW PEAS)

Steps:

• Preheat oven to 400°F Cut four 14-inch square pieces of aluminum foil and set aside.
• In a bowl, whisk together the teriyaki sauce, brown sugar, sesame oil, ginger, and cornstarch until well blended.
• Lay the snow peas and carrots in the center of each piece of foil. Lay the salmon on top of the vegetables and season with salt and pepper. Spoon the teriyaki mixture evenly over each piece of salmon. Seal each packet by bringing up the sides and folding the top edge over twice. Seal the edges in the same way.
• Place the packets on a baking sheet and bake until the fish is cooked through and the vegetables are tender, about 18 minutes. Open the packets (be careful of the steam!), place the salmon on individual plates, top with the vegetables and sauce, and serve. Top with toasted sesame seeds as desired (this dish goes great with rice).

SALMON TERIYAKI BAKED IN FOIL PACKETS

Steps:

• In a stainless bowl, whisk together the soy sauce, ketchup, rice wine vinegar, sugar, garlic and 1 tbs of grated ginger. Place the salmon in a shallow nonmetallic dish. Pour the mixture over the salmon, toss well and marinate for about 30 minutes while you prepare the leeks.
• Place a large stainless saute pan over high heat. Add the olive oil, 2 tbs chopped ginger and the leeks and quickly saute them for 3 minutes. Lightly season the leeks with salt. Remove them from the pan and allow to cool on a tray.
• Pre heat the oven to 400 degrees. Lay out four large squares of heavy duty aluminum foil on the table (aprox, 18 x 12 inch.) Fold them in thirds and open them back up. In the center of the foil, place a small mound of the cooked leeks and top with the marinated salmon, include the marinade. Garnish the salmon with the chile pepper slices and fold the foil over to form a sealed packet. Repeat with the remaining ingredients to make 3 more packets.
• Set the packets on a baking sheet and bake for 15 minutes in a convection (with fan) oven or 20 minutes in a regular oven.
• Open each packet carefully. There is going to be a small burst of hot steam. Slide the cooked fish and vegetables out onto a plate, with any juices. Garnish with fresh cilantro.