Ginger Soy Salmon En Papillote Food

SESAME-GINGER SALMON EN PAPILLOTE

Steps:

• 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.
• 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

GINGER & SOY SALMON EN PAPILLOTE

Steps:

• Heat oven to 180C/160C fan/gas 4. Before you prep the veg mix together the soy, vinegar, ginger, garlic and some black pepper in a bowl. Add the salmon fillets, cover and leave to marinate for 10 mins at room temperature or up to 2 hrs in the fridge.
• Tear two large sheets of baking parchment, big enough to encase the fish and vegetables in and put onto a baking tray.
• Divide the vegetables between the centre of the paper and top each with a marinated salmon fillet and the sliced chilli. Bring the sides of the parchment up over the salmon and pour half of the remaining marinade over each fillet then scrunch the paper tightly together to seal the fish in a parcel.
• Roast for 20-25 mins, until the salmon is just cooked through and flakes into large pieces. Serve the fish in the parcel with some rice, if you like.

SALMON EN PAPILLOTE

Steps:

• For the salmon: Preheat the oven to 300 degrees F. Bring a pot of water to a boil and season with salt.
• Put the canola oil in a pan set over medium-high heat. Season the fennel with salt and pepper. Once the oil is hot, add the fennel and cook on one side until golden brown, 2 to 3 minutes. Set aside.
• Meanwhile, cook the potato slices in the boiling water for 3 minutes, then drain and set aside.
• Cut 4 pieces of parchment paper into large heart shapes, then fold in half. Lift one side of each parchment heart, put some fennel in the center of the bottom half of each, then shingle the potatoes on top and follow with a piece of salmon. Top each salmon piece with a quarter of the white wine, butter, tarragon and shallots. Season with salt and pepper.
• Begin to close the parchment pieces by crimping the edges in small folds, continuing to fold over part of the previous fold, until the packets are completely closed. Place the packets on a baking sheet and bake for 15 to 18 minutes, depending on your desired doneness.
• For the tapenade: While the salmon is in the oven, combine the olives, capers, anchovy and garlic in a bowl. Add the olive oil, lemon juice and honey and mix until combined. Finish with the minced parsley.
• Open the packets at the table and top each with a spoonful of the tapenade.

SALMON EN PAPILLOTE WITH GINGER & SOY RECIPE

Steps:

• Heat the oven to 180°C (gas mark 4). Place a fillet in the middle of a 30x40cm (12x16in) double layer of non-stick baking paper. Scatter over a quarter of the ginger, spring onions and mangetouts and drizzle each fillet with 1tbsp soy sauce and 1tsp mirin. Join the paper sides in the middle and fold together, pleating to enclose. Fold ends over several times, then staple to secure; it should be airtight. Transfer the parcel to an oven tray. Repeat with the remaining fish.
• Bake for 20 minutes. Place the parcels on plates, leaving guests to open their own. Serve immediately with steamed rice and lemon wedges.

GINGER SOY SALMON

Steps:

• Combine ginger, garlic, lemongrass, cilantro, brown sugar, soy sauce, sake, vinegar, chili sauce and sesame oil.
• Place salmon fillets in mixture and marinate for 30 minutes.
• Add oil to a nonstick saute pan over medium-high heat.
• Add marinated fish and cook until crisp and golden on each side and cooked through.
• To serve, garnish with sesame seeds and cilantro.

SOY GINGER SALMON

Steps:

• Rub salmon with about 1 tablespoon brown sugar. Lightly sprinkle with lemon pepper and garlic powder; rub seasoning into fish.
• Into a small saucepan set over medium heat, pour soy sauce and olive oil. Stir in ginger and remaining brown sugar, lemon pepper, and garlic powder. Bring to a gentle simmer, stirring constantly until sugar has dissolved. Remove from heat, stir in orange juice.
• Place fish and marinade into a resealable plastic bag, seal, and refrigerate overnight, or for at least 3 hours.
• Preheat broiler. Place fish in a foil-lined baking pan. Reserve marinade.
• Broil fish skin-side up, 2 minutes. Remove from oven, pull skin off with tongs. Baste with marinade, return to oven, and broil 2 minutes more. Turn fish, and broil until fish flakes easily, about 4 minutes. Remove from oven, and let sit 5 minutes before serving.

SALMON EN PAPILLOTE

Steps:

• Preheat the oven to 425 degrees F.
• Cut two 15-by-24-inch pieces of parchment. Fold each in half crosswise like a book, then cut each into a heart shape. Open the hearts and place on a rimmed baking sheet.
• In a medium bowl, stir to combine the olives, capers, shallot, bell pepper, leeks and garlic. Add the vinegar and 1 tablespoon of the olive oil; stir to coat. Season lightly with salt and pepper--the capers and olives add their own saltiness to the mixture.
• Season both sides of each salmon fillet with salt and pepper. Place 1 fillet near the fold of each parchment heart. Drizzle each fillet with 1 tablespoon each olive oil and sambuca. Place 1 bay leaf on each fillet then top evenly with the olive mixture.
• Fold the halves of each heart together, crimping along the edge from top to bottom. When you reach the pointed end, twist it to shut each packet.
• Bake the packets on the baking sheet until they are slightly puffed and the salmon is cooked, 13 to 15 minutes. Remove from the oven, place on plates and carefully cut open the packets at the table.

INSTANT POT SOY-GINGER SALMON

Steps:

• Add the soy sauce, lime zest and juice, brown sugar, sesame oil, ginger and pepper to the bowl insert of a 6- or 8-quart Instant Pot®. Set to high saute for 3 minutes (see Cook's Note), stirring the sauce with a wooden spoon to combine. Add the salmon fillets, turning them to coat with the sauce (it's fine it they overlap).
• Follow the manufacturer's guide for locking the lid and preparing to cook. Set to pressure cook on low for 1 minute. After the pressure-cook cycle is complete, follow the manufacturer's guide for natural release. After 2 minutes, being careful of any remaining steam, unlock and remove the lid. Check one fillet for doneness by gently cutting into it. If you prefer your salmon more well done, cook for another minute using the high saute setting.
• Carefully transfer the salmon fillets to a serving platter using a metal spatula. Set the pot to high saute for 3 minutes and reduce the sauce until syrupy, stirring frequently. Spoon the sauce onto the salmon fillets. Top with the scallions and cilantro and serve with the rice and lime wedges.

GRILLED SOY-GINGER SALMON

Steps:

• Combine marinade ingredients
• Cover salmon with marinade and let stand at room temperature for 20 minutes. Flip salmon over after 10 minutes to marinade the salmon equally.
• Cook on uncovered grill, directly over medium coals for approx 7 minutes each side. Baste with remaining marinade throughout grilling.
• Note--When grilling salmon flip with spatula.

DELICIOUS SOY-GINGER SALMON MARINADE

Steps:

• In a small saucepan heat soy sauce with olive oil.
• Stir in ginger, garlic, brown sugar and lemon pepper; bring to a boil then reduce heat to low and simmer stirring until the sugar has completely dissolved.
• Remove from heat and stir in orange juice.
• Cool to room temperature (you may refrigerate until ready to use with the fish).
• Place the salmon in a resealable bag; pour the cooled marinade over, seal bag then turn to coat the salmon with the marinade.
• Refrigerate for minimum of 6 hours or up to 24 hours.
• Remove the fish from marinade (you may save the marinade to baste the fish while cooking if desired).
• Broil or grill the salmon.

GINGER-SOY SALMON & ASIAN NOODLES

Steps:

• Ginger-Soy Salmon: Place the salmon in a shallow baking dish or large pie plate. Whisk together all of the remaining ingredients but only 2 tablespoons of the vegetable oil. Pour the mixture over the salmon and turn the salmon to coat. Let marinate in the refrigerator for 20 - 30 minutes, turning once. Note: Can place fish in ziplock bag with marinade and massage to coat evenly.
• Preheat a large non-stick skillet over medium-high heat and add the remaining 2 tablespoons of vegetable oil. Cook the salmon for 3-4 minutes per side. Serve each piece of salmon atop Asian-Style Noodles.
• Asian-Style Noodles: Cook the pasta 1 minute shy of the package directions.
• In the meantime, heat a large skillet or wok over med-high heat. Add the vegetable oil until it starts to smoke. Add the bell peppers and snap peas until they start to brown a little, about 2 minutes. Add the carrots and onion and cook 2 minutes. Reduce the heat to medium and add the garlic and ginger and cook one minute, stirring constantly so the garlic doesn't burn. Add the soy sauce and vegetable broth and let cook another 2 minutes. Add the pasta and cook another 2 minutes. Divide among four plates or shallow bowls, top with Asian-Marinated Salmon.

SALMON EN PAPILLOTE (ASIAN TWIST)

Steps:

• Preheat oven to 180°C.
• Place the spinach on the baking paper. Add the chilies, 3/4 of the mushrooms and the asparagus and season with some pepper.
• Place the salmon on top of asparagus and add the grated ginger and season with more pepper. Top the salmon with the rest of the mushrooms.
• Fold the paper over to enclose the filling. Fold in the edge to seal, leaving a gap of approx 3cm.
• Mix the wet ingredients into a 'dressing'. Adjust to taste.
• Pour the 'dressing' inside the paper through the gap. Now you can fold in the rest of the paper. The dressing will help keep the salmon moist and will add flavor to the dish.
• Place the fish on a large baking tray and bake for 12 minutes or until the salmon is just cooked. I prefer it medium done in the middle.
• Serve with a side salad.