Learn how to make a delicious Soy Ginger Salmon dinner “en papillote” an easy way to prepare fish for a weeknight meal!
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BETH’S SOY GINER SALMON RECIPE “EN PAPILLOTE”
1 Tbsp (15 ml) Toasted Sesame Oil
3 Tbsp (45 ml)Soy Sauce
1 ½ tsp (7.5 ml) honey
1 tbsp (15 ml) Mirin
1 ¼ tsp (6.25 ml) rice wine vinegar
1 clove garlic, minced
¼ tsp (1.25 ml) fresh ginger grated
6 slices of fresh ginger, abiout 1 inch long (2.5 cm)
(2) 8 oz (230 g each piece) piece of salmon
2 baby bok choys
½ cup (75 g) sugar snap peas
2 scallions, whites and greens cut into small slices.
½ tsp (2.5 ml) sesame seeds
Preheat oven to 400F (200C).
In a small bowl mix together the sesame oil, soy sauce, honey, mirin, rice wine vinegar, garlic and ginger. Set aside.
Then cut 2 18” pieces of heavy parchment paper (45 cm each). Fold in half then cut out a half-heart. Open like a book.
Place the ginger slices on one half of parchment paper, up the seam. Then, place 1 salmon fillet on top, beside the fish add the baby boy choy that has been cut in half, cut side down. Nestle the snap peas on top. Spoon half the sauce over the fish and veggies. Sprinkle fish with sesame seeds.
Fold parchment over the cover fish, and starting at one end fold tiny creases along the side, forming a seal, until you have a little fish packet. Repeat the process with the other fillet.
Place both packets on the baking tray and bake for 10-12 mins for a large 8 oz fillet 8-10 mins for a 6 oz fillet.
Once done open parchment and top fish with fresh scallions on top. Enjoy!