salmon in parchment paper

Riffed off this recipe for salmon in parchment paper, but decided to take it the asian route. About the only thing I ended out taking from the recipe was the parchment paper.

Ingredients:

• • 6 Salmon filets (I used one large Costo cut sliced)

  • basil from the garden, chopped, about 1/4 cup.

  • argula, chopped, mixed with the basil, 3/4 cup.

  • sweet onion, sliced

  • 3 green onions, roots chopped off, cut in half.

  • lemon, sliced in 6 slices

  • 1 tbl sesame seeds, toasted would be better.

  • 1 tbl fish sauce

  • 1/4 cup rice vinegar

  • 2-3 tbl sesame seed oil

Instructions:

• • mix basil and arugula in a small bowl

  • mix salmon with rice vinegar, sesame seed oil, fish sauce, sesame seeds in a large bowl.

  • prepare 6 six sheets of parchment paper. The rolls are 15″ wide, and you’ll want to tear off an arm’s length.

In each sheet of parchment paper,

• • place the salmon in the middle

  • sprinkle with basil&arugula

  • distribute onion slices on top

  • lay a lemon slice on top

  • lay a green onion on top.

  • fold the parchment paper. That is:

    • • take the edges of the parchment paper and meet in the middle

      • fold over until tight,

      • tuck the ends underneath and place on the cooking sheet (the weight of the fish will hold it down w/o need for any fiddly strings)

Repeat for each filet.

Cook at 380F for 20 minutes. (convection oven temperature given)