Sesame Ginger Salmon "en papillote"
More french culinary terms....? "En papillote." This means cooking something encased in parchment paper. Cooking in such a way helps to keep the moisture from escaping while also intensifying the flavor of the marinade, spices, etc., that are added. I love cooking fish in parchment because I think it cooks more evenly, especially with salmon.
Ingredients
2 salmon filets
1 tbsp soy sauce
1 tsp rice vinegar
1 tsp sesame oil
1 tsp sesame seeds
1 tsp fresh ground ginger
1/2 tsp raw honey
Zest of one orange
Parchment paper
Directions
Preheat oven to 425 F. Cut 2 parchment papers squares of 12''X12" and place one onto a baking sheet. Mix all marinade ingredients in a bowl. Place the filets skin down on the parchment square. Using kitchen brush, spread the marinade onto the two filets. Take the second parchment square and place on top of the two marinaded filets. Fold in all sides of the parchment at least two times making creases, and checking that there are no openings. Bake for about 10 minutes until the parchment sac puffs from its original state.
Note: Great to serve with stir-fried vegetables, quinoa, or a green salad!
Ingredients
2 salmon filets
1 tbsp soy sauce
1 tsp rice vinegar
1 tsp sesame oil
1 tsp sesame seeds
1 tsp fresh ground ginger
1/2 tsp raw honey
Zest of one orange
Parchment paper
Directions
Preheat oven to 425 F. Cut 2 parchment papers squares of 12''X12" and place one onto a baking sheet. Mix all marinade ingredients in a bowl. Place the filets skin down on the parchment square. Using kitchen brush, spread the marinade onto the two filets. Take the second parchment square and place on top of the two marinaded filets. Fold in all sides of the parchment at least two times making creases, and checking that there are no openings. Bake for about 10 minutes until the parchment sac puffs from its original state.
Note: Great to serve with stir-fried vegetables, quinoa, or a green salad!
