Soy Ginger Salmon Recipe (COLLAB WITH BART'S FISH TALES!)

soy sauce

🥗Healthier: tamari

💰Cheaper: coconut aminos

Tamari is gluten-free, while coconut aminos is lower in sodium.

honey

🥗Healthier: maple syrup

💰Cheaper: agave nectar

Maple syrup provides a similar sweetness with a unique flavor.

Preheat oven to 400F (200C).

In a small bowl mix together the sesame oil, soy sauce, honey, mirin, rice wine vinegar, garlic and ginger. Set aside.

Cut 2 18” pieces of heavy parchment paper (45 cm each). Fold in half then cut out a half-heart. Open like a book.

Place the ginger slices on one half of parchment paper, up the seam. Then, place 1 salmon fillet on top, beside the fish add the baby bok choy that has been cut in half, cut side down. Nestle the snap peas on top. Spoon half the sauce over the fish and veggies. Sprinkle fish with sesame seeds.

Fold parchment over to cover fish, and starting at one end fold tiny creases along the side, forming a seal, until you have a little fish packet. Repeat the process with the other fillet.

Place both packets on the baking tray and bake for 10-12 mins for a large 8 oz fillet, 8-10 mins for a 6 oz fillet.

Once done, open parchment and top fish with fresh scallions on top.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens