Saumon au four en papillote au beurre asiatique

Ingrédients

• 1.5 pounds salmon, skin-on or skinless, boneless with pin bones removed. (or to make individual portions. 4 (6-ounces) salmon fillets)
• Salt and black pepper to taste
• 6 tablespoons butter (melted)
• 3 garlic cloves (minced)
• 1 teaspoon ginger (minced (or about 1/2 inch piece ginger root))
• 1/2 teaspoon toasted sesame oil
• 1 tablespoon soy sauce (use low sodium if preferred and/or Tamari for GF)
• 1-2 teaspoons Vietnamese Sambal (chile-garlic sauce, or more to taste)
• 1-2 scallions (thinly sliced plus more for garnishing)
• 1 cup snow peas
• 1 bunch of medium-thick or thin asparagus, ends trimmed
• 2 cups shredded carrots

Préparation

1. 1

   Prep: Preheat the oven to 375 degrees Fahrenheit.

2. 2

   --- To Make the Asian Butter: ---

3. 3

   Mix Asian butter ingredients: Combine the melted butter with the garlic, ginger, sesame oil, soy sauce and sambal. Allow the butter to cool a bit while making the foil packets.

4. 4

   --- To Make One Foil Packet: ---

5. 5

   To make one large foil packet: Line a sheet pan or large baking dish with a large piece of aluminum foil.

6. 6

   Arrange fish and veggies on foil: Place the salmon on the center of the foil. If using veggies, arrange them to one side of the salmon.

7. 7

   Season the salmon and veggies lightly with salt and pepper and spoon the Asian butter over the salmon and vegetables (if using). Sprinkle the scallions over the fish.

8. 8

   Fold and seal foil packets: Fold the sides of the foil over the salmon and crimp the edges to completely seal the packet. Don’t wrap the packet too tight. A little space between the food and the top of the foil is needed for air circulation. Make sure the fish/veggies are completely enclosed to prevent the Asian butter from leaking.

9. 9

   Bake for 15 to 18 minutes or until the salmon is cooked through but still a bit pink in the middle. Time will vary depending on the thickness of your fish and your preference of doneness.

10. 10

    Serve: Remove from the oven. Open the foil, being careful of any escaping steam. Garnish with additional scallions and serve.

11. 11

    --- To Make Individual Foil Packets: ---

12. 12

    To make individual salmon packets: Place 4 pieces of aluminum foil (about 12 x 18 inches each) on the kitchen counter.

13. 13

    Place salmon and veggies on the foil: Place one piece of salmon on the center of each piece of aluminum foil. Arrange the veggies to one side of the fish (if using).

14. 14

    Season the salmon and vegetables lightly with salt and pepper.

15. 15

    Spoon the Asian butter over the salmon and vegetables. Sprinkle the scallions over the salmon.

16. 16

    Fold and seal packets: Fold the sides of the foil over the salmon and crimp the edges to completely seal the packets. Don’t wrap the packets too tight. A little space between the food and the top of the foil is needed for air circulation. Make sure the fish/veggies are completely enclosed to prevent the Asian butter from leaking.

17. 17

    Bake: Place the foil packets on a sheet pan and bake for 12 to 15 minutes or until the salmon is cooked through but still a bit pink in the middle. Time will vary depending on the thickness of your fish and your preference of doneness.

18. 18

    Serve: Remove from the oven and transfer to plates. Open the foil, being careful of any escaping steam. Garnish with additional scallions and serve.