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Citric Salmon
Main Course |
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6 tsp. olive oil
6 fillets (about 4 - 6 ounces each) salmon
1/2 cup soy sauce
1/3 cup honey
1 Tbls. minced gingerroot
2 Tbls. minced garlic
1 Tbls. minced shallots
1/2 cup toasted sesame oil
1/3 cup orange juice
salt and ground black pepper to taste
3/4 cup chopped cilantro
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Preheat oven to 425 degrees Fahrenheit.
Fold 4 sheets of parchment paper (16 and a half by 24 and a half inches) in half, and clip off the 2 open corners, cutting them round to create an ear shape. Spread the parchment sheets (now oblong shaped) open on a flat surface, and brush each with 1 tablespoon of the oil.
In a small mixing bowl, combine soy sauce, honey, ginger root, garlic, shallots, sesame oil, orange juice. Mix marinade well.
Place each fillet on half of a parchment sheet. Season fillets with salt and pepper to taste.
Pour 4 tablespoons of the marinade over the fish.
Alternate 2 slices of lemon and 2 slices of orange on top of each filet. Top with 5 or 6 stems of cilantro.
To close each bag, fold the second side of the paper over the layered food, fold the bottom edge over the top, and work your way edge over edge, folding and twisting, until the bag is sealed. Turn each bag over and place it on an ovenproof plate, or place all on a baking sheet. (If you bake them on plates, you won't have to transfer them later). Brush the top of each bag with the remaining oil (1 teaspoon per bag), and bake until the paper is puffed up and golden brown, for about 20 minutes.
To serve, place a bag on each plate, slit the bag in an X, and fold back the paper. Serve steaming hot.
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Preparation Time: 45 minutes |
Serves: 6 |
| Recipe Origin: United Kingdom |
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Submitted by: |
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Leo McDevitt-Sanford
United Kingdom |
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| This recipe has been viewed 5151 times. |
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