Ginger Lemongrass-Scented Salmon En Papillote
Yield
2 piecesPrep
15 minCook
12 minReady
27 minLow Cholesterol, Trans-fat Free, Low Carb
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 4 | each |
salmon fillets
sixounce pieces |
*
|
| 1 | can |
water chestnuts
|
*
|
| 1 | each |
carrots
finely julienned |
|
| ½ | each |
red onion
finely sliced |
|
| 1 | tablespoon |
ginger
grated |
|
| 1 | each |
lemongrass
chopped |
*
|
| 2 | tablespoons |
soy sauce, tamari
|
|
| 1 | tablespoon |
sesame oil
|
|
| 2 | tablespoons |
cilantro
chopped |
|
| 1 | tablespoon |
butter
|
|
| 1 | x |
salt and black pepper
to taste |
*
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 4 | each |
salmon fillets
sixounce pieces |
*
|
| 1 | can |
water chestnuts
|
*
|
| 1 | each |
carrots
finely julienned |
|
| 0.5 | each |
red onion
finely sliced |
|
| 15 | ml |
ginger
grated |
|
| 1 | each |
lemongrass
chopped |
*
|
| 3E+1 | ml |
soy sauce, tamari
|
|
| 15 | ml |
sesame oil
|
|
| 3E+1 | ml |
cilantro
chopped |
|
| 15 | ml |
butter
|
|
| 1 | x |
salt and black pepper
to taste |
*
|
Directions
Cut 4 pieces of aluminum foil, each 12 inches by 12 inches.
Place one salmon fillet in the middle of each sheet of foil.
Top each salmon with a mixture of chestnuts, carrots, onions, ginger, and lemongrass.
Sprinkle with soy sauce, sesame oil, and cilantro.
Top with butter, fold the pockets and bake for 12 minutes in a 350℉ (180℃) oven.
Cut the pockets open and serve immediately.
