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Ginger Lemongrass-Scented Salmon En Papillote

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Submitted by fergus

YIELD

2 pieces

PREP

15 min

COOK

12 min

READY

27 min

Ingredients

4 4
EACH EACH SALMON FILLETS
sixounce pieces *
1 1
CAN CAN WATER CHESTNUTS *
1 1
EACH EACH CARROTS
finely julienned
½ 0.5
EACH EACH RED ONION
finely sliced
1 15
TABLESPOON ML GINGER
grated
1 1
EACH EACH LEMONGRASS
chopped *
2 3E+1
TABLESPOONS ML SOY SAUCE, TAMARI
1 15
TABLESPOON ML SESAME OIL
2 3E+1
TABLESPOONS ML CILANTRO
chopped
1 15
TABLESPOON ML BUTTER
1 1
X 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.

* not incl. in nutrient facts Arrow up button

Comments


 

 

Nutrition Facts

Serving Size 73g (2.6 oz)
Amount per Serving
Calories 91 59% from fat
 % Daily Value *
Total Fat 6g 9%
Saturated Fat 2g 11%
Trans Fat 0g
Cholesterol 8mg 3%
Sodium 485mg 20%
Total Carbohydrate 3g 3%
Dietary Fiber 1g 4%
Sugars g
Protein 3g
Vitamin A 53% Vitamin C 9%
Calcium 2% Iron 2%
* based on a 2,000 calorie diet How is this calculated?
Low Cholesterol, Trans-fat Free, Low Carb
 

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