Salmon Steamed in Parchment
Yield
4 servingsPrep
15 minCook
15 minReady
1 hrsLow Fat, Fat-Free, Low in Saturated Fat, Low Cholesterol, Cholesterol-Free, Trans-fat Free, Low Carb
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| ¼ | cup |
teriyaki sauce
|
|
| 1 | teaspoon |
orange zest
grated |
|
| 2 | tablespoons |
orange juice
|
|
| 4 | each |
salmon steaks
6 ounces each |
*
|
| 2 | each |
scallions, spring or green onions
thinly sliced |
|
| 1 | x |
black pepper
ground, to taste |
*
|
| 1 | each |
oranges
thinly sliced |
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 59 | ml |
teriyaki sauce
|
|
| 5 | ml |
orange zest
grated |
|
| 3E+1 | ml |
orange juice
|
|
| 4 | each |
salmon steaks
6 ounces each |
*
|
| 2 | each |
scallions, spring or green onions
thinly sliced |
|
| 1 | x |
black pepper
ground, to taste |
*
|
| 1 | each |
oranges
thinly sliced |
|
Directions
Place salmon in large plastic bag with mixture of teriyaki sauce, orange peel and juice.
Press air out of bag; close top securely.
Refrigerate 30 minutes, turning over once or twice.
Reserving marinade, remove salmon and place 1 steak in center of each 4 pieces of parchment paper (16 x 12-inch each).
Sprinkle green onions, pepper and 1 tablespoon reserved marinade over each steak, then top with 2 or 3 orange slices.
Fold parchment over salmon to enclose and crimp edges to seal, place on baking sheet.
Bake in preheated 375℉ (190℃) oven 12 to 15 minutes, or until fish flakes easily with fork and is opaque in center.
Serve in paper.
