Salmon and Vegetable Packets

Chef Thomas

Salmon and Vegetable Packets

This recipe is a little difficult to prepare but it is good. You could substitute any of your favorite vegetables for the packets.

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Ingredients

• 4 (13 x 12) inch aluminum foil
• Nonstick spray coating
• 1 tablespoon rice vinegar
• 2 teaspoons toasted sesame oil
• 1 teaspoon grated fresh ginger root or bottled chopped ginger
• 1 small clove garlic, minced
• 1/8 to 1/4 teaspoon crushed red pepper
• 3 cups cooked white rice
• 1 1/2 cups sliced button mushrooms
• 1/2 cup diced red sweet pepper
• 3 tablespoons sliced green onion
• 4 skinless salmon fillets, cut 3/4 inch thick
• 8 thin slices lemon
• Pin of salt

Instructions

1. Fold each sheet of parchment or foil in half crosswise. Cut into a heart shape with the fold running vertically down the center. Open each heart to lie flat; spray with nonstick coating.
2. Combine soy sauce, vinegar, sesame oil, ginger, garlic, and crushed red pepper in a small bowl. Set aside.
3. Combine rice, mushrooms, sweet pepper, and green onion in a large bowl.
4. Add soy sauce mixture; toss to coat.
5. Arrange a one cup vegetable-rice mixture in the center of one side of each heart and top with a salmon fillet.
6. Sprinkle salmon with salt and top with two lemon slices.
7. Fold the paper over the salmon and beginning at the tip of each heart, make a series of tight, overlapping folds to seal the parchment.
8. Place packets on a non-greased baking sheet.
9. Bake in a 400 degree oven for 20-25 minutes.
10. Serve, makes four servings.

Nutrition

Calories

750 cal

Fat

11 g

Carbs

143 g

Protein

17 g

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