Spring salmon in parchment with ginger, soy and enoki mushrooms
August 4, 2021
Prep time: 10 min
Cook time: 10 min
4 6oz spring salmon portions from your local Fisherman’s Market
4 tbsp soy sauce (low sodium is OK)
3/4 tsp sesame oil
1 inch fresh ginger, finely grated
1 lemon, thinly sliced
1 100g package of enoki mushrooms, trimmed
2 green onions, chipped
Have all of the ingredients prepared and on hand before you begin the assembly. Cut 4 sheets of pachment paper, 12×16 inches.
Stir the soy, sesame oil and ginger together.
To assemble the parcels, fold the parchment paper in half to create a crease, then open. Arrange 3 slices of lemon at the bottom of each parchemtn sheet. Place a salmon portion on topo and spoon the soy sauce mixture on each. Top the salmon with the enoki mushrooms and green onions.
Fold the parchment to conceal the salmon. Seal the parcel by creating small, 1 inch folds, starting from one folded end and overlapping them until they reach the other side of the fold. This holds in the aromas and juices and the salmon steams within its parcel. Chill the parcel until ready to cook (these can be prepared up to 4 hours in advance).
Preheat the over to 375F. Place the parcels on a baking tray and bake until the parcels puff up, 12-16 minutes. To serve, transfer the parcels to each plate and bring them to the table. Each guest should tear open the parcel to expose the fragrance and then dive in!
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