Tonight for dinner I made us another recipe from The Athlete’s Palate Cookbook.
Salmon Baked in Paper
by chef Edwin Ferrari
- 2 tablespoons low-sodium soy sauce
- 1/2 teaspoon toasted sesame oil
- 2 teaspoons fresh lemon or lime juice
- 1 teaspoon sugar
- Pinch of sea salt
- Pinch of black pepper
- 1/2 teaspoon roasted sesame seeds
- 2 scallions, cut into 2″ pieces (I was out of scallions so sliced half a small onion instead, which was tasty)
- 3 baby carrots, halved
- 3 baby squash, halved, or 1 cup yellow and green squash, cut into rounds
- 1 tablespoon extra-virgin olive oil
- 1 (16-ounce) wild salmon fillet, skin removed
- Preheat over to 375 degrees.
- Combine the soy sauce, sesame oil, lemon juice, sugar, sea salt, pepper, and sesame seeds in a large bowl. Add the scallions, carrots, and squash, and toss to coat.
- Lay a piece of 12″ x 16″ parchment paper flat and brush on the olive oil to cover. Place the salmon in the center of the parchment. Place the coated vegetables on top and around the sides of the salmon. Lift up and bring together the 2 long sides of the paper and fold it over to create a seal. Fold over the 2 shorter sides to create seals as well.
- Bake for about 15 minutes for medium-rare to medium, or 22 minutes for medium to well-done.
Makes 2 servings.
This was alright. I expected it to be a lot more flavorful. Le sigh.
I also had two Samoas for dessert.
Ok, I really need to go to bed semi-on time tonight. I’m so sleep deprived it’s ridiculous.