This elegant dish features salmon steaks gently steamed in parchment paper pouches, infused with the savory sweetness of Kikkoman Teriyaki sauce and bright orange notes. The method, known as en papillote, locks in moisture and flavor, resulting in tender, flaky fish that is both healthy and delicious. The combination of green onions, fresh orange slices, and a hint of black pepper creates a vibrant, aromatic experience. Perfect for a sophisticated weeknight dinner or a light weekend meal, this recipe requires minimal cleanup and delivers maximum flavor. It’s an approachable way to bring a touch of Japanese home cooking to your table without complex techniques.
Salmon Steamed In Parchment
Description
This elegant dish features salmon steaks gently steamed in parchment paper pouches, infused with the savory sweetness of Kikkoman Teriyaki sauce and bright orange notes. The method, known as en papillote, locks in moisture and flavor, resulting in tender, flaky fish that is both healthy and delicious. The combination of green onions, fresh orange slices, and a hint of black pepper creates a vibrant, aromatic experience. Perfect for a sophisticated weeknight dinner or a light weekend meal, this recipe requires minimal cleanup and delivers maximum flavor. It&# 226;ÂÂs an approachable way to bring a touch of Japanese home cooking to your table without complex techniques.Ingredients
Directions
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Preheat oven to 375ðF (190ðC).
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In a large resealable plastic bag, combine the teriyaki sauce, grated orange rind, and orange juice.
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Add the salmon steaks to the bag, press out excess air, seal securely, and turn to coat evenly. Refrigerate for 30 minutes, turning the bag once or twice.
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Remove salmon from the bag, reserving the marinade.
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Place one salmon steak in the center of each piece of parchment paper.
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Sprinkle each steak with sliced green onions, ground black pepper, and 1 tablespoon of the reserved marinade.
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Top each steak with 2 to 3 thin slices of orange.
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Fold the parchment paper over the salmon to enclose it completely, crimping the edges tightly to seal the pouch.
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Place the sealed pouches on a baking sheet.
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Bake in the preheated oven for 12 to 15 minutes, or until the fish flakes easily with a fork and is opaque in the center.
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Serve immediately by opening the parchment pouches at the table.
Nutrition Facts
Servings 4
- Amount Per Serving
- Calories 228.5kcal
- % Daily Value *
- Total Fat 13.0g20%
- Saturated Fat 3.1g16%
- Cholesterol 55.0mg19%
- Sodium 479.1mg20%
- Total Carbohydrate 4.6g2%
- Dietary Fiber 0.0g0%
- Sugars 3.1g
- Protein 20.3g41%
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
Note
Storage: Leftovers should be cooled completely and stored in an airtight container in the refrigerator for up to 2 days. Reheat gently in the microwave or oven to avoid drying out the fish.
Substitutions: For a gluten-free version, ensure the teriyaki sauce used is certified gluten-free. You can substitute salmon steaks with salmon fillets of similar weight.
Tips: When sealing the parchment paper, fold the edges over themselves twice and crimp tightly to prevent steam from escaping during cooking. Be careful when opening the hot pouches, as steam will escape.
Variations: Add sliced mushrooms, spinach, or asparagus to the pouches for extra vegetables. A splash of soy sauce or a pinch of ginger can enhance the Asian flavor profile.
