Salmon in Parchment with Ginger, Soy and Enoki Mushrooms

  • serves 4
Anna Olson
Anna Olson

Serving salmon steamed in individual parchment parcels is pretty, but also extremely low in fat. While this recipe calls for the salmon to be baked in the oven, the cook time is the same if the parcels are placed on a tray and grilled over medium high heat.

Photo by Michael Olson

191 Ratings
Directions for: Salmon in Parchment with Ginger, Soy and Enoki Mushrooms

Ingredients

4 Tbsp soy sauce (low sodium is OK)

¾ tsp sesame oil

1 inch fresh ginger, finely grated

1 lemon, thinly sliced

4 5-oz salmon fillet portions

1 100 g package enoki mushrooms, trimmed

2 green onions, chopped

parchment paper

Directions

1. Have all of the ingredients prepared and on hand before you begin the assembly. Cut 4 sheets of parchment paper, 12-x-16 inches.

2. Stir the soy, sesame oil and ginger together.

3. To assemble the parcels, fold the parchment paper in half to create a crease, then open. Arrange 3 slices of lemon at the bottom of each parchment sheet. Place a salmon portion on top and spoon the soy sauce mixture on each. Top the salmon with the enoki mushrooms and green onions.

4. Fold the parchment to conceal the salmon. Seal the parcel by creating small, 1-inch folds, starting from one folded end and overlapping them until they reach the other side of the fold. This holds in the aromas and juices and the salmon steams within its parcel. Chill the parcel until ready to cook (these can be prepared up to 4 hours in advance).

5. Preheat the oven to 375 F. Place the parcels on a baking tray and bake until the parcels puff up, 12-16 minutes. To serve, transfer the parcels to each plate and bring to the table. Each guest should tear open the parcel to expose the fragrance and then dive in!

See more: Fish, Asian, Mushrooms, Main, Vegetables, Dinner, Lunch


https://www.foodnetwork.ca/recipe/salmon-in-parchment-with-ginger-soy-and-enoki-mushrooms/12819/

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