6 five-oz. pieces of salmon (about two pounds total)
-
10 mint leaves
Instructions
In a pan, melt butter over low heat. Add onions. Cook 25 minutes, or until caramelized. Preheat oven to 375 degrees.
Mix the carrot, bok choy, pepper, onions, and bean sprouts. Zest the limes.
In another bowl, mix zest, soy sauce, and teriyaki sauce. Coat the salmon with the sauce mixture. Cut the rind off the limes and slice them.
Tear 6 pieces of 12in x 12in parchment paper or foil. Place 1/6 of the vegetables on each piece of paper, two inches from the bottom. Top each with one piece of salmon, one or two mint leaves, a drizzle of sauce, and a lime slice. Fold the top of each piece of paper over the salmon.
Starting in the upper corner, fold and crease the paper edges all the way around to seal the packet. It will resemble a half circle. Bake the packets on a sheet for 15 to 20 minutes. Serves six.
Originally Submitted
2/1/2009
0 Out of 5 from
0 reviews
Enjoy this Baked Asian-Style Salmon recipe featured on DesktopCookbook. You can add this Baked Asian-Style Salmon recipe to your own private online cookbook.
Home
Tell
a Friend
Copyright © 2002 - 2011 DesktopCookbook. All rights reserved.
Developed by