Magic Salmon in a Foil Packet
Like magic, this baked salmon and accompanying vegetables emerge from the foil moist and sweet. This meal is a big hit with adults and kids – people always ask for the recipe. This recipe is also delicious made with chicken breasts instead of salmon.
- 1 1/2 lbs. salmon fillet (use wild Alaskan salmon if possible),
- 1 cup shredded (matchstick cut) carrots or use 1 – 2 julienned carrots
- 1 red bell pepper or zucchini, slivered, 1 cup
- 2 Tbsp. peanut or vegetable oil
- 4 cloves garlic minced, about 2 tsp.
- 1 Tbsp. fresh ginger peeled and minced, or use 1/2 tsp. ground ginger
- 2 Tbsp. reduced-sodium soy sauce (or use any variety) (use wheat/gluten-free, if needed)
- 1 Tbsp. rice vinegar or rice wine vinegar
- 1 Tbsp. hoisin sauce (sold with Asian foods)
- Preheat the oven to 450 degrees. Tear off about a 3-foot strip of heavy-duty aluminum foil, and fold it in half to make a double thick square that is about 1 ½-feet long. Place the foil on a baking sheet. Place the fish in the center of the foil. Top it with the carrots and peppers or zucchini.
- In a small saucepan, heat the oil over medium heat. Add the garlic and ginger and sauté them until they are fragrant, about 1 minute.
- Add the soy sauce, vinegar, and hoisin sauce, and simmer it for about 2 minutes. Remove the saucepan from the heat.
- Pour the sauce evenly over the fish and vegetables. Wrap the foil into a packet around the fish, vegetables, and sauce, folding and sealing the edges. Bake the fish for 20 - 25 minutes (use the longer time for thicker fillets).
- Remove the fish from the oven and open it immediately (and carefully) so the fish stops cooking. Serve it hot.
Slow Cooker Directions:
- Mix the sauce ingredients in a measuring cup or small bowl. Cut the salmon into 4 pieces, and place each piece in the center of a square of aluminum foil. Top each piece with the carrots and peppers or zucchini, then drizzle each piece with the sauce. Fold the foil around the fish to make a packet, then stack all the packets in the slow cooker. Cook on low for 6 - 8 hours or on high for 3 - 4 hours. (Slow cooker cooking times may vary—Get to know your slow cooker and, if necessary, adjust cooking times accordingly.)
Do Ahead or Delegate: Julienne the carrots if necessary, cut the bell pepper or zucchini, peel the garlic, peel and mince the ginger if using fresh, prepare the sauce. Scramble Flavor Booster: Add 1 tsp. of chili garlic sauce or Thai sweet chili sauce to the sauce. Tip: Salmon is one of the most nutritious foods on the planet (really)! Not only is it one of the best sources of omega-3 fatty acids, but it’s also high in B vitamins which help to control inflammation and protect brain and heart health. Nutritional Information Per Serving (% based upon daily values): Calories 360, Total Fat: 20g, 30%; Saturated Fat: 4g, 17%; Cholesterol: 110mg, 37%; Sodium: 660mg, 28%; Total Carbohydrate: 8g, 3%; Dietary Fiber: 2g, 7%; Sugar: 3g; Protein: 37g Like this recipe? Check out The Scramble's family-friendly meal plans to see just how simple getting dinner on the table can be!
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