Sesame-Ginger Salmon en Papillote Recipe

Name: Sesame-Ginger Salmon en Papillote
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
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; 1 teaspoon honey; 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; Cook's Note: Aluminum foil can be substituted for parchment paper.; Unfold and arrange the pieces of parchment on 2 baking sheets.

Servings: persons

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
1 teaspoon honey
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
Cook's Note: Aluminum foil can be substituted for parchment paper.
Unfold and arrange the pieces of parchment on 2 baking sheets.

1
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.
2
Fold 4 (16 by-12-inch) parchment paper squares in 1/2 lengthwise.
3
Evenly divide the bok choy, bell peppers, and bean sprouts among the 4 parchment packets.
4
Season the vegetables with 1 tablespoon sesame-ginger marinade.
5
Place a salmon fillet on top of the vegetables and season with the black pepper and an additional tablespoon of the marinade.
6
Fold the top half of the parchment over the fish, and overlap small folds along the open edge to seal.
7
Brush each packet with olive oil.
8
Bake for 8 to 10 minutes, until the parchment paper puffs up.
9
Transfer the parchment packets to plates.
10
Carefully cut the packets open, avoiding the hot steam, and serve.
11
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;

251

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 16 ingredients. The key ingredients include: Zest of 1/2 an orange, 1 teaspoon peeled, minced fresh ginger, 3 tablespoons soy sauce, 1 tablespoon fresh orange juice, and more.

Yes, Sesame-Ginger Salmon en Papillote falls under the Seafood category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Sesame-Ginger Salmon en Papillote

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