Despite having an extensive cookbook collection when I’m looking for something new to look I often turn to the interwebs instead of to my good old books. Every once in a while I stray from my usual patterns and peruse through a book I haven’t touched in a while. Recently the chosen tome was Moosewood Restaurant New Classics. I tagged a few recipes as things I wanted to make fairly soon and decided to give the Gingered Salmon a try.

I was attracted to the recipe because it featured salmon (which I always have on hand), ginger (which I love) AND you bake it in a packet.  I’m a sucker for things cooked in a packet.  The ingredients were all things that I had on hand (except for water chestnuts, which I omitted) so that made things even easier.  I cannot stress the importance of having a well-stocked pantry.  I wouldn’t go out and buy things you’ve never used before but as you slowly start to expand your repertoire you too will acquire things like rice vinegar and sesame oil.

This is the perfect weeknight dinner.  The prep is pretty minimal, there is minimal mess to clean up and the cooking process isn’t involved.  Plus the results are delicious.  The recipe says to cook the salmon for 20 minutes but you’re better off doing closer to 15 minutes.  My salmon came out really flavourful and I loved that my veggies cooked in the along with my fish as an easy way to get my veggies in.  I served the fish alongside one of my guilty packaged food pleasures aka Uncle Ben’s Fine Herb and Wild Rice.

This is a great recipe that you can easily modify by switching up your vegetables for a different feel.  You could even play around with your garlic vs ginger proportions to change the flavour profile of the dish slightly.  This one is definitely being added to my regular food routine.

Gingered Salmon (in-a-packet)

4 – six ounce salmon fillets
1/4 c olive oil
8 garlic cloves, minced
1/4 c grated fresh ginger root
1/4 c soy sauce
1/4 c rice vinegar (or lemon juice)
1/2 tsp dark sesame oil
2 c peeled and sliced carrots
1 c sliced water chestnuts
2 c red bell pepper slices
1/4 c chopped scallions

Preheat the oven to 450. For each fillet, fold a 12×24 inch sheet of foil in half to make a double-thick 12 inch square; set aside.

Rinse the fish, pat dry, and set aside. Heat the oil in a small saucepan. Add the garlic and ginger and saute on low heat for about 1 minutes. Stir in the soy sauce, rice vinegar or lemon juice, and sesame oil and set the sauce aside.

Place one fourth of the carrots and water chestnuts in the center of each foil square. Drizzle on a bit of the sauce and place a fish fillet on top. Arrange the red peppers on top of each and pour the remaining sauce evenly over all. Fold each square into an airtight packet, crimp the edges shut, and place on an unoiled baking sheet.

Bake for 20 minutes, until the fish flakes easily with a fork. Avoid the steam when opening the packets. Serve topped with the scallions.

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6 Responses to Moosewood’s Gingered Salmon

  1. WOMPblog says:

    {new blog entry} Moosewood’s Gingered Salmon

    This comment was originally posted on Twitter

  2. Wow, this looks really lovely and veggie-filled! I love ways to “sneak in” veggies too — while I’ll often accompany a meal with a simple salad or steamed veggies, it’s also nice when they are cooked right along with the rest of the meal. And you’ve got no pan to clean up here. Lovely recipe — thanks for sharing!

  3. candice says:

    Amazing – I love Moosewood! I cook from their “Cooking For Health” book all the time. And agreed: cooking in a packet = awesome. It’s so easy for weeknight cooking. Thanks for sharing the recipe!

  4. AndrewRevesz says:

    RT @wonTONfm: {new blog entry} Moosewood’s Gingered Salmon

    This comment was originally posted on Twitter

  5. ReadBeanpie says:

    For the cook in you RT @wonTONfm {new blog entry} Moosewood’s Gingered Salmon

    This comment was originally posted on Twitter

  6. slowfoodist says:

    If not for the aluminium foil bit, i want to try this! RT @AndrewRevesz: RT @wonTONfm: Moosewood’s Gingered Salmon

    This comment was originally posted on Twitter

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