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Magic Salmon in a Foil Packet

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Magic Salmon in a Foil Packet

Magic Salmon in a Foil Packet

Jessica Braider
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.
Prep Time 15 mins
Cook Time 25 mins
Total Time 40 mins
Servings 4 servings

Ingredients
  

  • 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)

Instructions
 

  • 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.)

Notes

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!
Keyword All, Company/Entertaining, Dairy-Free, Dinner, Kid-Friendly, Kosher, Low Carb, Low Fat, Main Dish, Make-Ahead, No Added Sugar, Nut-Free, Slow Cooker, Spring, Summer
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