Today we have an impressive meal to share. This was our very first time trying it. What I love about Sesame-Ginger Salmon en Papillote is the sauce and the convenience of all the vegetables and fish in a cute little packet. Pass one out per person and dinner is served!
We didn’t change to much of this recipe. The marinade was made almost as directed. Little Chef A poured the sesame oil out too fast and some spilled over the teaspoon into the bowl. She wasn’t sure what to do. At the same time I was saying don’t pour it all in Little Chef Dad was saying it doesn’t matter pour it all in. Of course the louder voice wins out and more then enough is poured into the bowl. Does he even know what it tastes like?! It is strong and that is the very first thing I taste in a recipe like this. He colors in and out of the lines freely and I color in!
We had to watch the video to see how to cut the baby bok choy because we have never used this ingredient. We replaced the red bell pepper for matchstick carrots. Little Chef A mounded all the vegetables together and one Tablespoon of marinade on top to season. Notice how everything is to one side of the fold.
Little Chef A LOVED transferring the salmon to the top of the mound. She LOVED adding the marinade and the generous black pepper on top of each fillet.
We again had to watch the video to see how to fold the paper properly. After trying once with her method we decided to alter it a bit. Little Chef A was having a hard time folding the paper when there wasn’t much wiggle room. We transferred everything over to a new full piece of parchment paper and folded it very easily. I would recommend a full piece for the beginner!
After 10 minutes some were puffy, and some were not. I didn’t want to over cook the fish and I thought the others didn’t puff up because the folding was not up to par. We placed them on individual plates and opened them up. They smelled great! However the fish was not done. What to do now that the packets were opened?! We put them in the microwave for 1 minute each and then they were fully cooked.
EVERYONE loved this meal! This was a HUGE winner! The vegetables were seasoned well along with the salmon. We would love to make this again, however infrequently, ONLY because of the cost.
Sesame-Ginger Salmon en Papillote
- 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
- 1 teaspoon honey
- 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
- Cook’s Note: Aluminum foil can be substituted for parchment paper.
- Unfold and arrange the pieces of parchment on 2 baking sheets.
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.