Don’t be intimidated by the fancy name—cooking with parchment paper is actually quite simple and healthy!
Kelsey Nixon teaches us a classic cooking method and makes a delicious Asian-inspired salmon dish.
In this episode of Kelsey’s Essentials, Miss Nixon teaches us an easy and light way to cook in a parchment paper pouch.
This classic cooking method (in French: en papillote) is a classier version of the foil-packets you used to throw over the campfire during Scouts camping trips. But the theory is all the same.
Gather ingredients that will be great together, add a great sauce, and bake in the oven. The parchment paper pouch will create a lovely steam sauna for everything inside the packet, cooking it to moist and tender perfection.
Kelsey Nixon does just that in her Asian-inspired Sesame-Ginger Salmon with vegetables dish. First she prepares a soy-orange Asian-style marinade that she will use to flavor the salmon and vegetables. Then, she preps her vegetables that will serve as a bed for the salmon to cook on.
When the prep work is done, put the packets onto a cooking sheet and brush each with olive oil to keep the paper from burning. She does also mention that you can use foil if you don’t have parchment paper. If you do use foil, then there is no need to brush the outside with olive oil.
After 10-12 minutes, you will have an all-in-one meal ready to eat! You can also serve this with a side of white rice or noodles, if that is your preference.
Sesame-Ginger Salmon Ingredients:
- Zest of ½ an orange
- 1 teaspoon peeled, minced fresh ginger
- 3 tablespoons soy sauce
- 1 tablespoon fresh orange juice
- 2 teaspoons rice vinegar
- 2 teaspoons toasted sesame oil
- 1 teaspoon honey
- 2 heads baby bok choy, trimmed and cut into sections
- 1 red bell pepper, seeded and thinly sliced
- ½ cup bean sprouts
- 4 6-ounce salmon fillets
- Freshly ground black pepper
- Olive oil
- 1/3 cup thinly sliced scallions for garnish
