Salmon in Parchment with Asian Vegetables and Brown Rice

Name: Salmon in Parchment with Asian Vegetables and Brown Rice
Prep time: 24 min
Cook time: 12 min
Total time: 36 min
Cuisine: Asian
Ingredients: Short grain brown rice; Wild salmon; Red pepper; Snow peas; Shiitake mushrooms; Parchment paper; Baby bok choy; Yuzu ginger sauce (Low-sodium soy sauce, yuzu juice, mirin, young ginger, honey )(GLUTEN FREE: Coconut aminos, yuzu juice, mirin, young ginger, honey); Sesame seeds

Oct 05, 2022Chef Catherine

There is something deeply satisfying about dinner in parchment paper packets. Aside from being a zero-clean-up meal, you can involve the entire family in making dinner and let each person personalize their meal by topping their salmon with all their favorite flavors. When it’s time to serve dinner, simply add a big scoop of brown rice into the opened packets, and enjoy this memorable one-dish meal!

Salmon in Parchment with Asian Vegetables and Brown Rice

Rated 5.0 stars by 1 users

Prep Time

24 minutes

Cook Time

12 minutes

Author:

Chef Catherine

Here's what you will need:

Baking Sheet

Chef's Knife
Cutting Board
Large Skillet
Large Bowl
Medium Pot
Olive Oil
Paper Towels
Pastry Brush
Salt
Pepper
Rolling Pin (or wine bottle)
Small Pot
Small Sauce Pan
Spatula

Image of Salmon in Parchment with Asian Vegetables and Brown Rice

Ingredients

Short grain brown rice
Wild salmon
Red pepper
Snow peas
Shiitake mushrooms
Parchment paper
Baby bok choy
Yuzu ginger sauce (Low-sodium soy sauce, yuzu juice, mirin, young ginger, honey )(GLUTEN FREE: Coconut aminos, yuzu juice, mirin, young ginger, honey)
Sesame seeds

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Directions

Start here!
Preheat oven to 400˚ F. Place the rice in a measuring cup, record amount and place in a medium pot with double the amount of water (e.g. 2 cups water for 1 cup rice). Bring to a boil over high heat, reduce to a simmer, cover and cook for 15-20 minutes, or until tender. Drain, return rice to the pot, and cover to keep warm.
Using a sharp knife, divide the salmon into the number of servings you require. Remove the stem and seeds from the red pepper, slice into ¼-½” thick strips and set aside. Trim tips off the peas and pull to remove the string that runs down the edge. Cut each bok choy into quarters. Unfold one piece of parchment per piece of salmon and lay on a flat surface (so that the paper is open like a book). Evenly divide the peppers, the snow peas, the mushrooms and the bok choy into the center of each piece of paper, and then lay a fillet of salmon on top.
Drizzle the salmon fillets with half of the yuzu ginger sauce, sprinkle lightly with sesame seeds, and salt to taste.
Fold the parchment paper over the fish and veggies (like you are closing a book) and then, starting at one corner, fold and crimp the edges tightly to seal and enclose the contents completely.
Place the packets on a baking sheet and cook for 15 minutes for medium, or 18 minutes for well done.
Thinly slice the scallions and coarsely chop the cilantro (you can use the leaves and stems).
When the salmon is done, remove from the oven and cut open the packets (use caution when opening to avoid steam burns).
Spoon the rice onto plates, topped by the salmon, the veggies and the sauce from the packets. Drizzle the remaining yuzu ginger sauce over the top, if desired. Garnish with the cilantro and scallions and serve. You can also place the packets directly onto your serving plates, open them and spoon rice right into each packet.
Enjoy!