Ginger Salmon in Parchment |
|
 |
Prep Time: 15 Minutes Cook Time: 20 Minutes |
Ready In: 35 Minutes Servings: 4 |
|
Fish and veggies cooked in a packet, incredibly simple. Adapted from Living the G.I.Diet . Use foil if you don't have parchment. Use other fish fillets, like tilapia, snapper, or halibut. You could also cook the packets on a grill. Ingredients:
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 |
Directions:
1. Preheat the oven to 400 degrees Fahrenheit.
2. Cut four large pieces of parchment paper and fold them in half, then unfold them and set aside.
3. 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.
4. 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.
|
|