Imagine a dish so elegant, so effortlessly delicious, that it transforms your home cooking into a gourmet experience in just 25 minutes. Our Salmon en Papillote with Ginger and Sesame Sauce is not just a recipe—it's a culinary adventure that promises to tantalize your taste buds and impress even the most discerning dinner guests. This French-inspired technique of cooking fish in a parchment paper packet seals in every drop of flavor, creating a mouthwatering meal that's both incredibly simple and spectacularly delicious.
Prep Time: 10 mins
Cook Time: 15 mins
Total Time: 25 mins
Cuisine: French
Serves: 2 servings
Ingredients
- 2 salmon fillets
- 1 tablespoon fresh ginger, grated
- 2 tablespoons soy sauce
- 1 tablespoon sesame oil
- 1 green onion, sliced
- Salt and pepper to taste
- Parchment paper for wrapping
Instructions
- Preheat your oven to 400°F (200°C). This will ensure that the salmon cooks evenly and quickly when wrapped in parchment paper.
- Prepare the ingredients: Grate the fresh ginger and slice the green onion. Set them aside for later use.
- In a small bowl, combine the grated ginger, soy sauce, sesame oil, salt, and pepper. Mix well to create a flavorful marinade.
- Place each salmon fillet in the center of a piece of parchment paper large enough to fold over and seal the fish. Ensure that the parchment is about twice the size of the fillet for easy wrapping.
- Drizzle half of the ginger and sesame sauce over each salmon fillet, ensuring that the fish is well-coated.
- Sprinkle the sliced green onion over the top of the salmon fillets for added flavor and color.
- Fold the parchment paper over the salmon fillets, creating a sealed packet. Start by folding the edges together to form a tight seal, making sure no steam can escape during cooking.
- Place the parchment packets on a baking sheet and transfer them to the preheated oven.
- Bake for about 15 minutes, or until the salmon is cooked through and flakes easily with a fork. The parchment paper will puff up, indicating that the steam is cooking the fish.
- Once cooked, carefully remove the baking sheet from the oven. Let the packets rest for a minute before opening, as steam will escape.
- Serve the salmon en papillote directly in the parchment, or transfer to a plate. Drizzle any remaining sauce from the packets over the fish for extra flavor.
- Enjoy your delicious Salmon en Papillote with Ginger and Sesame Sauce, paired with your choice of sides such as steamed vegetables or rice.
Tips
- Choose fresh, high-quality salmon fillets with even thickness to ensure uniform cooking.
- Make sure your parchment paper packets are sealed tightly to trap steam and flavors.
- Don't overcook! Salmon is best when it's still slightly translucent in the center.
- For extra flavor, try adding thin slices of lemon or fresh herbs inside the packet.
- Use a sharp knife to cut open the parchment at the table for a dramatic presentation.
- If you don't have parchment paper, aluminum foil can work as a substitute.
- Let the salmon rest for a minute after cooking to allow the juices to redistribute.
Nutrition Facts
Calories: 320kcal
Carbohydrates: 2g
Protein: 35g
Fat: 20g
Saturated Fat: 4g
Cholesterol: 95mg
