I get asked the question all the time: How do I cook salmon without over cooking it? If I'm looking at someone who is truly nervous and/or a cooking novice I say two words: FOIL PACKET. Sure there are lots of ways to achieve the perfectly cooked salmon. I've nailed the pan sear and there's roasting but all of this takes practice and some...finesse. So when I'm trying to lead others in the right direction, I like to take them down the road that I know for certain will get them where they're trying to go, not the road less traveled. It's the foil packet that's, in my opinion, the easiest, sure-fire way to cook salmon WELL.
Usually when I make these packs, I do a version in a rosemary, lemon and wine sauce. You can check that recipe out HERE. Even though this is one of my favorite dishes, I do enjoy Asian-Style Salmon as well where I marinate the filets in teriyaki sauce and bake or grill it. I wanted to do this version in a foil pack but I also wanted to include my veggies, making this a super speedy meal. So I came up with some veggies that are quick cooking and that would compliment the Asian flavors: carrots, mushrooms, scallions and snow peas. Though the night that I made this, I lucked up and found an amazing "Wasabiyaki" sauce at Harris Teeter (I discuss this below), but no dang snow peas! I was so disappointed in H.T. but I decided to double up on the carrots instead. Just wanted to explain why the snow peas weren't pictured.
Anyway, this is a great weeknight meal. Prep takes about 20 minutes, it all cooks in 25 and clean up is a breeze because you just toss the foil. Plus this meal is incredibly nutritious. Salmon is packed with protein and following my measurements, you get one and a half servings of vegetables and you can always add more. Plus all of the veggies I listed above are so good for you, not to mention the added health benefits of ginger and garlic. So give this a try. The recipe serves two but can easily be doubled. Enjoy!
Ingredients: (Makes 2 servings)
1 cup Carrot Slices or Matchsticks, divided
1 cup Snow Peas, divided
1 cup Baby Portobello Mushrooms, sliced, divided
3 Scallions, sliced, white and green parts divided
4 Cloves Garlic, grated or minced, divided
4 tablespoons Ginger, grated or minced, divided
6 tablespoons store-bought Teriyaki Sauce*, divided
8oz Salmon Filet, cut into 2-4oz portions
Salt & Pepper to Taste
Additional Tool: Heavy Duty Aluminum Foil
*I used a “Wasabiyaki” Sauce I found at Harris Teeter. I highly recommend it because the wasabi added an extra kick of heat in this dish. If you like your food mild, simply use regular teriyaki. If you like extra heat and cannot find this sauce, simply mix a few drops of Sriracha Hot Sauce with the teriyaki sauce.
Preheat oven to 375 degrees.
Tear off 2 sheets of heavy-duty aluminum foil, approximately 12-by-24-inches each, and lay them on your countertop (If you’re just using regular foil, you may want to double up).
Dividing evenly, place the carrots, snow peas, baby bellos, and the white parts of the scallions in the center of the two pieces of foil. Lightly season the vegetables with salt and fresh cracked black pepper. Sprinkle a few pinches of ginger and garlic over the vegetables.
Next, top the veggies with the two pieces of Salmon. Lightly season the filets with salt and pepper and sprinkle remaining garlic and ginger on top. Carefully transfer both pieces of foil with the fish and veggies to a large baking pan or cookie sheet.
Gently fold up the sides of the foil to partially cover the veggies and fish (you don’t want the liquid to run) and pour 3 tablespoons of teriyaki sauce over each piece of fish. Fold the foil completely over the fish and seal the edges to form your two packets.
Place the pan in the oven and bake for 20-25 minutes. Carefully open the packets and transfer fish and vegetables to a plate, being sure to pour any remaining sauce over the fish. Garnish with the green parts of the scallions. Serve with brown rice or skip it for a carb free meal.