Orange-Ginger Salmon

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Raise your hand if you LOVE salmon! This orange fish is not only high in protein, vitamin D and omega-3 fatty acids, it’s DELICIOUS, and rightfully one of the most popular seafood dishes. Only one problem— cooking it just right can be a little tricky. If you’ve ever tried time after time to cook it perfectly, only to have your salmon end up over-or-under-done, you know what we mean— and you’re also going to adore this recipe and technique we’re sharing today. Not only are we serving up our salmon with a to-die-for orange-ginger glaze, we’re making it with a can’t-fail technique. The secret weapon? Parchment paper. Just watch.

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ORANGE-GINGER SALMON
Serves 2
Prep Time: 5 minutes
Total Time: 25 minutes

You’ll Need
– 2 – 6-ounce salmon fillets
– ⅔ pound asparagus, woody ends removed
– 2 medium red potatoes, cut into ⅛-inch slices
– 1 medium blood orange, cut into ¼-inch slices
– ¼ cup orange juice
– 2 tablespoons olive oil
– 2 teaspoons fresh ginger, minced
– 1 tablespoon Dijon mustard
– ½ teaspoon kosher salt
– ¼ teaspoon black pepper
– Salt and pepper, to taste

How To

  1. Preheat the oven to 400 degrees Fahrenheit (205 degrees Celsius).
  2. Fold a 14-inch-by-12-inch piece of parchment paper in half. Starting at the fold, cut the parchment paper into the shape of a heart.
  3. In a small bowl, combine the orange juice, ginger, Dijon, salt and pepper. Whisk in the olive oil. Set aside.
  4. Arrange the potato slices in the middle of one side of the parchment-paper heart. Season with the salt and pepper.
  5. Layer half the asparagus on top of the potatoes. Season with salt, pepper, and 2 tablespoons of the ginger-orange dressing.
  6. Place one piece of salmon on top of the asparagus. Season with salt, pepper and another 2 tablespoons ginger-orange dressing.
  7. Place 2 slices of the blood orange, overlapping, on top of the salmon. Drizzle 1 more tablespoon of dressing over the top.
  8. Working from the top of the parchment-paper heart, make small, tight, overlapping folds along the open edge to close the packet. Twist the tail end over and under to seal the layered salmon.
  9. Repeat steps 4 through 8 with the remaining ingredients, creating more sealed packets.
  10. Place the folded pouches on a sheet pan and bake for 16 to 18 minutes, until the pouches have puffed.
  11. Transfer packets to plates and serve immediately.

What a fun and delicious way to enjoy salmon! Have you ever seen anything like this dish before? What other ways do you like to enjoy salmon and other fish?