Soy-Ginger Salmon in Parchment
Ingredients
Directions
Ingredients
2 tbsp
lime juice
2 tbsp
minced fresh cilantro
2 tbsp
hoisin sauce
4 tsp
soy sauce
2 tsp
minced garlic
2 tsp
minced fresh ginger
2 tsp
toasted sesame oil
1 tsp
honey
0.25 tsp
crushed red pepper flakes
2 c
sliced shiitake mushroom caps
2
heads baby bok choy, quartered
2
carrots, cut into thin sticks
1
red bell pepper, cut into thin strips
0.33 c
chopped green onion
4 oz
6-oz. salmon fillets
Soy-Ginger Salmon in Parchment
Salmon stays nice and moist when you bake it in a packet, with sweet-spicy hoisin glaze and perfectly crisp-tender veggies. (You can bake in parchment or foil—either one works fine.)
4 servings
- Preheat the oven to 425°F. Have 4 parchment or foil squares ready (about 11 or 12 inches by 15 or 16 inches—the size of the precut parchment squares you can buy at the grocery store).
- Whisk together the first 9 ingredients (lime juice through red pepper flakes) in a bowl, and set aside.
- Divide the veggies evenly among the 4 parchment or foil packets. Drizzle with half of the marinade. Lay the salmon fillets on top of the veggies and drizzle with the remaining marinade.
- Bring the sides of the packets over the salmon, and fold all of the open edges over twice, creasing firmly to seal. Place the packets on a rimmed baking sheet and bake 8 to 10 minutes. Serve immediately.
Recipe by Tara Tuckwiller