Ginger Lemongrass Salmon En Papillote

August 31, 2011

Ginger lemongrass salmon en papillote is a light meal, perfect for warm weather. En paillote is a French cooking technique in which food is baked in a parcel, usually made from foil or parchment paper. The key to using this technique is making sure that the parcel is fully sealed so steam doesn't escape. When you open the parcel, the aroma will make your mouth water immediately. Make this quick and easy meal this week.

Ingredients:

4 Six-ounce pieces of salmon fillet

1 can (Small) water chestnuts

1 Carrot, finely julienned

1/2 Red onion, finely sliced

1 tablespoon Grated ginger

1 piece chopped lemongrass

2 tablespoons Soy sauce

1 tablespoon Sesame oil

2 tablespoons Chopped cilantro

1 tablespoon Butter

Salt and pepper, to taste

Directions:

Cut 4 pieces of aluminum foil, each 12 inches by 12 inches. Place one salmon fillet in the middle of each sheet of foil. Top each salmon with a mixture of chestnuts, carrots, onions, ginger, and lemongrass. Sprinkle with soy sauce, sesame oil, and cilantro. Top with butter, fold the pockets and bake for 12 minutes in a 350 degree oven. Cut the pockets open and serve immediately.