Salmon in a sesame-ginger marinade en papillote
Votes: 2
Time: 25 min.
Complexity: easily
Servings: 4
Complexity: easily
Servings: 4
Nutritional value per serving:
Calories 450, total fat 29 G., saturated fats 6 G., proteins 37 G., carbohydrates 8 G., fiber 2 G., cholesterol 94 mg, sodium 767 mg, sugar 4 G.
Calories 450, total fat 29 G., saturated fats 6 G., proteins 37 G., carbohydrates 8 G., fiber 2 G., cholesterol 94 mg, sodium 767 mg, sugar 4 G.
Salmon fillet is baked on a bed of vegetables in a sesame-ginger marinade, wrapped in individual parchment paper (en papillote). The fish is tender and flavorful, and paired with bok choy, bell peppers, and bean sprouts, it's a wonderful, healthy dish for lovers of Asian cuisine.
The recipes use measuring containers with the following volumes:
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.
Ingredients for the recipe:
- Zest of half an orange
- 1 teaspoon peeled and grated fresh ginger
- 3 tablespoons soy sauce
- 1 tbsp. freshly squeezed orange juice
- 2 tsp. rice vinegar
- 2 tsp. dark sesame oil
- 2 bunches small bok choy, cut lengthwise into thirds
- 1 red bell pepper, seeded and thinly sliced
- 0.5 cup bean sprouts
- 4 salmon fillets (170 g)
- Olive oil for greasing
- 1/3 cup green onions, thinly sliced diagonally
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Recipes with similar ingredients: salmon, bok choy cabbage, sweet pepper, rice vinegar, sesame oil, Orange juice
Cooking the dish according to the recipe:
- Preheat oven to 220°C. Fold 4 sheets of parchment paper (40x30 cm) in half lengthwise.
- Combine orange zest, ginger, soy sauce, orange juice, vinegar, sesame oil, and honey in a small bowl; set aside.
- Evenly distribute the bok choy, bell pepper, and bean sprouts among four bundles. Season the vegetables with 1 tablespoon of the sesame-ginger marinade. Place the salmon fillet on top of the vegetables and sprinkle with black pepper and drizzle with 1 tablespoon of the marinade.
- Cover the fish with the top half of the parchment and seal the edges. Brush each parchment with olive oil. Bake for 8–10 minutes, until puffed.
- Transfer the parcels to plates. Carefully cut the parchment, being careful not to burn yourself with steam, and serve.
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