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Ginger-Soy Salmon in ParchmentGinger-Soy Salmon in Parchment
Ginger-Soy Salmon in Parchment
Ginger-Soy Salmon in Parchment
Delicate, flaky salmon steams to perfection over a bed of fresh vegetables in this elegant, no-fuss dish. Infused with a savory ginger-soy glaze and a hint of heat from Fresno chiles, each parchment packet locks in flavor and moisture. Light, vibrant, and ready in just 20 minutes, it’s a weeknight dinner that feels like a special occasion.
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Recipe - Welcome
Ginger-Soy Salmon in Parchment
Ginger-Soy Salmon in Parchment
Prep Time40 Minutes
Servings4
Cook Time20 Minutes
Ingredients
4 Tbs soy sauce
2 Tbs rice wine vinegar
1/2 tsp garlic powder
4 (18 x 18) sheets Simply Done® Parchment Paper
4 cups spinach leaves
1 zucchini, spiral or julienne
1 large carrot, spiral or julienne
4 (4 oz) farmed salmon fillets, skinless
4 tsp fresh ginger, peeled and grated
1 Fresno chile pepper, sliced
Directions
  1. Heat the oven to 350° F. In a bowl, combine the soy sauce, vinegar and garlic powder.
  2. Place a piece of parchment paper flat on a work surface. In the center, add 1 cup of spinach, 1/4 of the zucchini and 1/4 of the carrots. Place a salmon fillet on top. Spoon some of the sauce over the salmon. Sprinkle a teaspoon of ginger over it. Top with a few chile pepper slices.
  3. Bring the sides of the parchment up and over the salmon. Fold down to the middle. Fold up the top and bottom sections of the parchment to make a packet. Place the packet on a baking sheet. Repeat with remaining ingredients.
  4. Cook for 20 minutes. Carefully open the packets to serve.
Nutritional Information

Per Serving (1): Calories: 230, Fat: 8 g (2 g Saturated Fat), Cholesterol: 70 mg, Sodium: 1,130 mg, Carbohydrates: 9 g, Fiber: 2 g, Protein: 28 g.

40 minutes
Prep Time
20 minutes
Cook Time
4
Servings

Shop Ingredients

Makes 4 servings
4 Tbs soy sauce
Brookshire's Soy Sauce - 10 Fluid Ounce
Brookshire's Soy Sauce - 10 Fluid Ounce
$2.48 was $2.68$0.25/fl oz
2 Tbs rice wine vinegar
Nakano Rice Vinegar - 12 Fluid Ounce
Nakano Rice Vinegar - 12 Fluid Ounce
$1.48 was $3.98$0.12/fl oz
1/2 tsp garlic powder
That's Smart! Garlic Powder - 2.5 Ounce
That's Smart! Garlic Powder - 2.5 Ounce
$0.97 was $1.48$0.39/oz
4 (18 x 18) sheets Simply Done® Parchment Paper
Simply Done Parchment Paper 45 Square Feet - 45 Square foot
Simply Done Parchment Paper 45 Square Feet - 45 Square foot
$3.48 was $4.58$0.08/ft²
4 cups spinach leaves
Taylor Farms Tender Spinach Leaves - 10 Ounce
Taylor Farms Tender Spinach Leaves - 10 Ounce
$4.98$0.50/oz
1 zucchini, spiral or julienne
Squash Italian Zucchini - Avg 0.60 Lb
Squash Italian Zucchini - Avg 0.60 Lb
$0.83 avg/ea$1.38/lb
1 large carrot, spiral or julienne
BOLTHOUSE FARMS Premium Carrots - 32 Ounce
BOLTHOUSE FARMS Premium Carrots - 32 Ounce
$2.28$0.07/oz
4 (4 oz) farmed salmon fillets, skinless
Not Available
4 tsp fresh ginger, peeled and grated
Ginger Root - Avg 2.25 Lbs
Ginger Root - Avg 2.25 Lbs
$8.96 avg/ea$3.98/lb
1 Fresno chile pepper, sliced
Not Available

Nutritional Information

Per Serving (1): Calories: 230, Fat: 8 g (2 g Saturated Fat), Cholesterol: 70 mg, Sodium: 1,130 mg, Carbohydrates: 9 g, Fiber: 2 g, Protein: 28 g.

Directions

  1. Heat the oven to 350° F. In a bowl, combine the soy sauce, vinegar and garlic powder.
  2. Place a piece of parchment paper flat on a work surface. In the center, add 1 cup of spinach, 1/4 of the zucchini and 1/4 of the carrots. Place a salmon fillet on top. Spoon some of the sauce over the salmon. Sprinkle a teaspoon of ginger over it. Top with a few chile pepper slices.
  3. Bring the sides of the parchment up and over the salmon. Fold down to the middle. Fold up the top and bottom sections of the parchment to make a packet. Place the packet on a baking sheet. Repeat with remaining ingredients.
  4. Cook for 20 minutes. Carefully open the packets to serve.