Best Ginger Salmon In Parchment Recipes

Ginger Salmon in Parchment image

Provided by zeldaz51

Categories Weeknight

Time 35m

Yield 4 serving(s)

Number Of Ingredients 10

4 cups shredded napa cabbage
1 cup red bell pepper, thinly sliced
1 cup snow peas, halved
4 salmon fillets, 4 to 5 ounces each skin removed
1/4 cup reduced sodium soy sauce
2 scallions, sliced
1 tablespoon grated fresh ginger
1 garlic clove, minced
1 teaspoon toasted sesame oil
1/4 teaspoon ground black pepper

Steps:

Preheat the oven to 400 degrees Fahrenheit.
Cut four large pieces of parchment paper and fold them in half, then unfold them and set aside.
Combine the vegetables in a large bowl, then divide them evenly on one side of the fold of each piece of parchment paper. Place the salmon fillets on top of the vegetables.
In a small bowl, whisk together the soy sauce, scallions, ginger, garlic, sesame oil, and black pepper. Drizzle over the fish and vegetables. Fold the empty half of the parchment over the other half and fold the edges to seal. Place the packets on a large baking sheet and bake 20 minutes.

Nutrition Facts : Calories 461.3, Fat 15.5, SaturatedFat 2.8, Cholesterol 146.3, Sodium 780.6, Carbohydrate 9.1, Fiber 2.7, Sugar 4.1, Protein 68.2

Ginger-Garlic Fish in Parchment image

Provided by Rachael Ray : Food Network

Categories main-dish

Time 29m

Yield 4 servings

Number Of Ingredients 10

Parchment paper
4 (6 to 7-ounce) portions sea bass
Salt and freshly ground black pepper
1 bunch scallions, cut into 3-inch pieces on an angle
1/2 pound shiitake mushrooms, stemmed and sliced
3 to 4-inch knob ginger, peeled and thinly sliced
4 large cloves garlic, peeled and thinly sliced
3 tablespoons honey
2 tablespoons rice wine vinegar
3 tablespoons tamari sauce

Steps:

Preheat oven to 375 degrees F.
Rip off 4 pieces of parchment to form packets each about 12-inches long. Season fish with salt and pepper. Place a piece of parchment in a shallow dish then in the center of the paper stack 1/4 of the scallions and shiitakes, layer with slices of ginger and garlic and top with fish. Combine the honey, vinegar and tamari and pour 1/4 of the sauce over fish. Fold over the top of the parchment then roll the sides in to form a sealed pouch. Repeat with remaining parchment and ingredients. Arrange the pouches on a baking sheet and roast in hot oven 12 to 14 minutes.

Sesame-Ginger Salmon en Papillote image

Provided by Kelsey Nixon

Time 25m

Yield 4 servings

Number Of Ingredients 13

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
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

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