Teriyaki Parchment Salmon with Garlic, Ginger & Sesame
Salmon fillets steamed in parchment with a savory garlic-ginger teriyaki glaze, finished with toasted sesame and fresh herbs.
Ingredients
For the Salmon Packet
Salmon fillet
½ cup bok choy or napa cabbage, shredded
2 Tbsp scallions, sliced
1 tsp toasted sesame seeds
1 sheet parchment paper
Salt and pepper, to taste
For the Garlic-Ginger Teriyaki Glaze
1 Tbsp coconut aminos
1 tsp rice vinegar (or apple cider vinegar)
1 tsp sesame oil (to finish, not for cooking)
1 clove garlic, finely minced
1 tsp fresh ginger, grated
1 Tbsp butter (for richness)
Pinch of red pepper flakes (optional)
Macronutrients
Protein: 40g
Fat: 32g
Carbs: 4g
Preparation
Prepare the glaze: In a small saucepan over low heat, combine coconut aminos (1 Tbsp), rice vinegar (1 tsp), garlic (1 clove), ginger (1 tsp), and butter (1 Tbsp). Simmer for 2–3 minutes until aromatic and slightly reduced. Remove from heat and stir in sesame oil (1 tsp) and red pepper flakes if using.
Assemble the parchment packet: Preheat oven to 375°F (190°C). Place parchment paper on a baking sheet. Layer the shredded bok choy (½ cup) in the center, then top with salmon (6 oz). Season lightly with salt and pepper. Spoon the warm teriyaki glaze over the top and sprinkle with scallions (2 Tbsp).
Seal and bake: Fold the parchment over the salmon and crimp the edges tightly to seal. Bake for 15–18 minutes until the salmon is just cooked through and flakes easily.
Serve: Open the parchment packet carefully, plate the salmon and vegetables, and garnish with toasted sesame seeds (1 tsp). Serve hot.
SATURDAY 261031