Ginger lemongrass-scented salmon en papillote
1 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 4 | Six-ounce pieces of salmon fillet | |
| 1 | can | (Small) water chestnuts |
| 1 | Carrot, finely julienned | |
| ½ | Red onion, finely sliced | |
| 1 | tablespoon | Grated ginger |
| 1 | Piece chopped lemongrass | |
| 2 | tablespoons | Soy sauce |
| 1 | tablespoon | Sesame oil |
| 2 | tablespoons | Chopped cilantro |
| 1 | tablespoon | Butter |
| Salt and pepper, to taste | ||
Directions
Cut 4 pieces of aluminum foil, each 12 inches by 12 inches. Place one salmon fillet in the middle of each sheet of foil. Top each salmon with a mixture of chestnuts, carrots, onions, ginger, and lemongrass. Sprinkle with soy sauce, sesame oil, and cilantro. Top with butter, fold the pockets and bake for 12 minutes in a 350 degree oven. Cut the pockets open and serve immediately. Yield: 4 servings Recipe by: CHEF DU JOUR PHILIPPE CHIN SHOW #DJ9347 Posted to MC-Recipe Digest V1 #632 by "Ed Bauman" <BIRCHCREEK@...> on May 31, 97
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