Description
Miso ginger salmon en papillote wraps tender fish in a flavor-packed parchment package that steams to perfection right in your kitchen. Steam and sizzle combine for a quick weeknight dinner that delivers restaurant-quality taste without complicated techniques.
Ingredients
Scale
Main Ingredients:
- 2 salmon fillets (6 ounces each)
Supporting Ingredients:
- 2 tablespoons white or red miso paste
- 1 cup bell peppers, thinly sliced
- 1 cup zucchini, thinly sliced
Flavor Enhancers:
- 1 tablespoon fresh ginger, grated
- 2 tablespoons low-sodium soy sauce
- 1 tablespoon lime juice (freshly squeezed)
Instructions
- Fire up the oven to 400°F and grab a baking sheet lined with parchment paper.
- Mix 2 tbsp miso paste, 1 tbsp grated ginger, 2 tbsp soy sauce, and 1 tbsp fresh lime juice in a small bowl until perfectly blended.
- Slice your bell peppers and zucchini into delicate, thin strips – aim for about ⅛-inch thickness.
- Place each 6 oz salmon fillet onto a separate parchment paper square, creating a cozy bed for your fish.
- Scatter ½ cup bell peppers and ½ cup zucchini around and over your salmon fillet.
- Generously drizzle half the marinade directly onto each salmon piece, ensuring every inch gets flavored.
- Carefully fold and crimp the parchment paper edges to create a tight, sealed packet that traps all the delicious steam.
- Slide the packets onto your prepared baking sheet and bake exactly 15-20 minutes at 400°F until salmon easily flakes when prodded with a fork.
- Remove from oven and cautiously open the packets, letting the aromatic steam escape before serving.
Notes
- Always choose fresh salmon with a bright color and firm texture for the best flavor and moisture.
- Use a sharp knife to slice vegetables thinly and evenly, ensuring they cook uniformly inside the parchment packet.
- Adjust the marinade’s saltiness by tasting and balancing the miso and soy sauce before coating the salmon.
- For a gluten-free version, swap regular soy sauce with tamari and confirm your miso paste is gluten-free.
- Prep Time: 10 minutes
- Cook Time: 15-20 minutes
- Category: Salmon
- Method: Baking
- Cuisine: Japanese
Nutrition
- Serving Size: 2
- Calories: 350 kcal
- Sugar: 4 g
- Sodium: 550 mg
- Fat: 20 g
- Saturated Fat: 3.5 g
- Unsaturated Fat: 14 g
- Trans Fat: 0 g
- Carbohydrates: 8 g
- Fiber: 2 g
- Protein: 32 g
- Cholesterol: 75 mg