Teriyaki Salmon Packets
“Poaching salmon in parchment paper packets is a wonderful way to cook the fish and vegetables at the same time without drying out or overcooking either one. Other firm fish, such as ahi (yellowfin tuna), would work here, too. These teriyaki-flavored fish packets are stuffed full of vegetables that soak up the sweet and salty sesame sauce. My kids love to fill their own packets with their favorite vegetables.” —Walker
for the stir-fry sauce:
2 cups coconut aminos
2 tablespoons plus 2 teaspoons fish sauce
2 tablespoons plus 2 teaspoons toasted sesame oil
1 tablespoon unseasoned rice vinegar or 1½ teaspoons apple cider vinegar
1½ teaspoons fine sea salt
1 teaspoon white pepper
for the teriyaki salmon packets:
3 medium carrots, peeled and thinly sliced
2 cups broccoli florets
1 cup snow peas, trimmed
1 red bell pepper, seeded and thinly sliced
8 shiitake mushrooms, sliced and stems trimmed
3 tablespoons avocado oil
3 tablespoons toasted sesame oil
¾ teaspoon fine sea salt
¼ teaspoon freshly ground black pepper
½ cup Stir-Fry Sauce
2 tablespoons honey
¾ teaspoon ground ginger
¾ teaspoon garlic powder
6 (6-ounce) skinless salmon fillets
sliced green onions, white and tender green parts, and black sesame seeds, for garnish
1. First, make the Stir-Fry Sauce: In a large jar, combine the coconut aminos, fish sauce, sesame oil, vinegar, salt, and pepper. Cap tightly and shake vigorously to mix well. Store in the refrigerator for up to 3 months.
2. Preheat the oven to 350°F. Cut 6 large pieces of parchment paper (each about 18 by 13 inches).
3. In a bowl, toss together the carrots, broccoli, snow peas, bell pepper, mushrooms, avocado oil, sesame oil, salt, and pepper.
4. In a small bowl, whisk together the Stir-Fry Sauce, honey, ginger, and garlic powder to make a teriyaki sauce.
5. Fold each piece of parchment paper in half crosswise to create a crease, then unfold to lie flat. Divide the vegetables evenly among the parchment pieces, piling them high on one half of each piece, positioning them just beyond the crease line and leaving a 2-inch border around the edges. Lay a piece of salmon on top of each vegetable portion and then drizzle the teriyaki sauce on the salmon, dividing it evenly among the packets.
6. Fold the uncovered half of each parchment packet over the salmon, then, beginning at one end of the open edges, fold over the edges, making small, tight pleats as you go. Continue to fold and pleat until you reach the opposite open end and the packet is a half-moon shape. Check your folds to make sure the packet is well sealed so no steam will escape. Place the sealed packets in a single layer on a large sheet pan. If necessary, divide the packets between two pans.
7. Bake for 18 to 20 minutes, until the fish feels semifirm to the touch through the paper and the paper is browned.
8. Open the packets, sprinkle the salmon with the green onions and sesame seeds, and serve immediately.
Recipe extracted from Healthy in a Hurry by Danielle Walker. Copyright © 2022 by Simple Writing Holdings, LLC. Published by Ten Speed Press, an imprint of Random House, a division of Penguin Random House LLC. Photography © 2022 by Aubrie Pick.
Originally featured in 3 Quick Paleo Dinner Recipes from Danielle Walker