Sesame-ginger salmon en papillote

Method

Sesame-ginger salmon en papillote

Cook's Note: Aluminium foil can be substituted for parchment paper.

1) Unfold and arrange the pieces of parchment on 2 baking sheets.

2) Preheat the oven to 220 degrees C. Combine the orange zest, ginger, soy sauce, orange juice, vinegar, sesame oil and honey together in a small bowl; set aside.

3) Fold 4 (40 by 30 cm) parchment paper squares in 1/2 lengthwise. Evenly divide the bok choy, bell peppers, and bean sprouts among the 4 parchment packets. Season the vegetables with 1 tbsp sesame-ginger marinade. Place a salmon fillet on top of the vegetables and season with the black pepper and an additional tablespoon of the marinade.

4) Fold the top half of the parchment over the fish, and overlap small folds along the open edge to seal. Brush each packet with olive oil. Bake for 8 - 10 mins, until the parchment paper puffs up.

5) Transfer the parchment packets to plates. Carefully cut the packets open, avoiding the hot steam, and serve.