Summer is a great time for lite fare, veggies and salads. Add in some delicious grilled fish and you’ve got a meal that will soon become a favorite meal in your home and at gatherings. The Cooking Channel has published a yummy recipe for Sesame-Ginger Salmon en Papillote. The julienne vegetables and the Asian inspired ginger marinade make this a healthy choice this summer.
- 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.
- 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.
- Fold 4 (16 by-12-inch) parchment paper squares in 1/2 lengthwise.
- Evenly divide the bok choy, bell peppers, and bean sprouts among the 4 parchment packets. Season the vegetables with 1 tablespoon sesame-ginger marinade. Place a salmon fillet on top of the vegetables and season with the black pepper and an additional tablespoon of the marinade.
- Fold the top half of the parchment over the fish, and overlap small folds along the open edge to seal. Brush each packet with olive oil. Bake for 8 to 10 minutes, until the parchment paper puffs up.
- Transfer the parchment packets to plates. Carefully cut the packets open, avoiding the hot steam, and serve.