By Tyler Daswick
Salmon is so versatile it can be overwhelming to decide how to cook it. Grilling the fish with lemon is fine, but that’s not going to wow anyone. What is going to impress the people is serving them salmon in a personalized package, one they can open and enjoy and experience themselves. That’s what we did here with this Asian Salmon en Papillote. It sounds fancy, but it couldn’t be easier to make.
The crucial point here is knowing when your salmon is at the right temperature to eat. You can use a thermometer, but if you don’t have one, use this trick: Slide a paring knife into the thickest part of the fish, then remove it and immediately touch the flat side of the knife to your inner wrist. If it’s warm (but not hot), then dig in.
Watch the video above or follow the recipe below for the full rundown.
What You’ll Need:
2 Tbsp low-sodium soy sauce
1 Tbsp rice vinegar
1 tsp grated fresh ginger
1 tsp sesame oil
2 6 oz. skinless salmon filets
1 ½ cup cooked rice
1 handful snow peas, sliced
½ red bell pepper, sliced
2 baby bok choy, siiced
How to Make It:
In a shallow dish, stir together 2 Tbsp low-sodium soy sauce, 1 Tbsp rice vinegar, 1 tsp grated fresh ginger, and 1 tsp sesame oil. Marinate two 6-oz skinless filets of salmon in this mixture while you cut the veggies.
Slice half of a red bell pepper, two baby bok choy, and a handful of snow peas into thin strips.
Cut two 12” square pieces of parchment paper or foil. On each piece, layer 3/4 cup cooked rice, half the vegetables, one piece of salmon and drizzle with half the marinade. Fold the foil over and seal up the edges to make a packet, place on a baking sheet and bake in a 450° oven for 12-14 minutes. Remove from oven and allow to rest for 1-2 minutes.
To serve, open packets, and sprinkle with chopped scallions and a pinch of toasted sesame.