I’m back! Not just here on my blog but, here, in New York! My one week trip to Florida turned into a 2 week trip due to cancelled flights, snow storms and a polar vortex. Hard to believe it as I sit here writing this post on a sunny 55 degree day. Woah! What is going on with the weather?
I’m also back in the kitchen. I had a busy day testing recipes a few days ago but, it wasn’t sunny at all. It was cloudy. I am no seasoned photographer but it doesn’t take a genius to realize lighting is everything and only the pros know how to make photos look good on a cloudy day. That’s why I’m lucky to have talented friends, like Stefy Hilmer, offer to come help me with the photos for this recipe post. Thanks, Stefy! Having a photographer also makes it so I can show you how to fold over the parchment packet…
This Asian-Marinated Salmon is one of the dishes I helped students learn to make at my very first cooking class yesterday. It’s easy, simple, healthy and delicious. That’s a great combination, isn’t it?
The class was so exciting and rewarding! I know I’ve found my calling working with others to help them learn to cook. It was even more special because the group of women in the class were a big part of the force behind the Food Allergy Walk for Westchester. This event is near and dear to my heart as it raises funds to support FARE with their incredible efforts to advocate and advance medical research for food allergies. The class was amazing and they did a fantastic job.
We worked on several great recipes. Here is one so you can learn along with us. As I explained during our class, you can prepare this dish two ways;
– one is by folding a large piece of parchment paper in half, placing the vegetables and salmon close to the seam and folding up the edges from one side to another, creating a crescent-like shape (as pictured above) and baking it in the packet.
-another way is to place the vegetables and the salmon in the middle of a large piece of foil, fold the foil up over the fillet, crimp the sides and top to make sure it is fully sealed, bake until desired doneness, open the packet up and then broil the salmon a few minutes until slightly browned.
Either way is super easy and delicious. It just depends whether you like poached or browned fish better. Enjoy!
- 4 salmon fillets
- 4 scallions,sliced, white and green parts separated
- 2-3 cloves garlic, minced
- 1” piece of ginger, sliced thinly
- 2 tsp lemongrass, minced
- 2 tbl soy sauce
- 2 tbl olive oil
- 1 tbl rice vinegar
- 1 tbl teriyaki sauce
- zest and juice of ½ lime
- 2 heads baby bok choy
- ½ cup petite carrots
- 8 mushrooms, sliced
- salt and pepper to taste
- Pre-heat oven to 375 degrees and prepare 4 large pieces of parchment by folding them in ½
- Combine scallions, garlic, ginger, lemongrass, soy sauce, olive oil, rice wine vinegar, teriyaki sauce, lime zest and juice in a bowl and whisk together
- Pour marinade over salmon in a dish or large ziploc bag and refrigerate for 20 minutes, turning halfway through
- Arrange vegetables next to the seam in the parchment paper. Lay salmon fillet on top. Season with salt and pepper and then fold over parchment.
- Seal the edges of the parchment from one side to another to create a closed crescent shape. Place salmon en papillote on a baking tray into the oven and bake for about 15-20 minutes until salmon is cooked and the top of the parchment is starting to brown.
- Remove from the oven, allow to cool about 5 minutes and carefully open the parchment paper. Plate the salmon with the vegetables.
- Serve and enjoy!