Asian Salmon in Parchment with Green Beans

My children adore this dinner. They practically lick their plates when I make this. Even my finicky two-year-old gobbles this right up. The husband? Lukewarm. You can’t make everybody happy all the time, I say.

  • 2 tablespoons soy sauce
  • 2 tablespoons mirin rice wine
  • 1 tablespoon grated fresh ginger
  • 4-6 oz. salmon filets, with skin
  • 2 scallions, sliced (white and light green parts)
  • 1 pound green beans, trimmed
  • Olive oil
  • Kosher salt
  • Sesame seeds
  • Preheat oven to 425 degrees F.
  • Combine soy sauce, rice wine and grated ginger in a small bowl. Place eat salmon filet on a piece of parchment paper large enough to wrap it up entirely. Spoon soy mixture evenly over salmon filets, then top with green onions. Fold packets tightly, tucking edges under if needed. Place packets on one half of a baking sheet.
  • Place green beans on the other half of the baking sheet and spread into one layer. Drizzle with olive oil, then sprinkle with salt.
  • Roast on the middle rack for roughly 12 minutes*.
  • Unwrap salmon packets and serve with additional green onions for garnish. Serve with green beans on the side.
  • *When I made this recipe, something strange happened in the middle of the cooking. I checked on the fish after about 8 minutes and the oven had somehow turned off. After turning it back on, I cooked the fish packets and beans another 8 minutes or so. As a result, I’m not actually sure how long you need to cook them since my oven was playing tricks on me! Watch them carefully and if necessary, open up a packet to take a peek inside.
  • Quick tips
  • 1.   I thought the soy sauce combo was a little conservative. I’d actually try doubling that part and using the sauce a bit more liberally.
  • 2. Be careful opening the parchment packets! You want to avoid burning yourself with the steam.
  • 3. Roasted potatoes round out this meal quite nicely. Jasmine rice would also be a good accompaniment.

Preparation time: 10 minute(s)

Cooking time: 12 minute(s)

Number of servings (yield): 4

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