Sesame-Ginger Salmon En Papillote

by kara on June 9, 2011

This was our dinner tonight.  It was so delicious, I just had to share it immediately.  Jack ate his entire piece of fish.  I served a mixed green salad on the side, and that was it.  Super light and tasty.   A simple and ideal meal for a spring or summer.

Sesame-Ginger Salmon En Papillote

Adapted from Kelsey Nixon, Kelsey’s Favorites, Cooking Channel TV

Zest of 1/2 an orange

1 Tbsp. fresh orange juice

3 Tbsp. soy sauce

2 tsp. rice vinegar

2 tsp. toasted sesame oil

2 tsp. freshly minced ginger

2 heads of baby bok choy, ends cut and divided into thirds

1/2 red bell pepper, sliced

1/2 green bell pepper, sliced

1 cup bean sprouts

4 (60z.) salmon fillets (skin on)

Black pepper

olive oil for brushing


Preheat oven to 425 degrees.   Combine the orange zest, orange juice, soy sauce, rice vinegar, and ginger in a bowl.  Set it aside.

Fold 4 (16-12 in) pieces of parchment paper in 1/2 lengthwise.  Place an equal amount of bok choy, peppers, and bean sprouts in the middle of each 1/2 piece of parchment paper.  Top vegetables with 1 Tbsp. of the marinade.  Place a piece of salmon on top of vegetables.  Season the salmon with black pepper and top again with the marinade.

Fold the top 1/2 of the parchment paper over the salmon and vegetables.  Close the packet by overlapping small folds on each side.  Place the packets on top of 2 separate baking sheets.  Brush each parchment piece with olive oil and bake for 10 minutes or until parchment puffs up.

Transfer packets to a plate and voila!   A delightful and healthy dinner.


{ 1 comment… read it below or add one }

Person December 27, 2011 at 5:13 pm

I just love this food!!! its soooo gooood and is yummmy for ur tummmmy!!!!!

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