- 2 Tbsp sesame seeds
- 4 slices fresh ginger (cut into thin strips)
- 2 Tbsp soy sauce
- 4 Tbsp orange juice
- 4 thick salmon fillets
- 1 carrot (peeled and cut into thin strips)
- 1 red pepper (de-seeded and cut into thin strips)
- 3 green onions (cut into thin strips)
- salt and pepper
- noodles (we used udon)
Preheat the oven to 400. In a dry frying pan, toast the sesame seeds until golden. Remove pan, turn off the stove, and set aside.
Cut baking parchment into 4 pieces, at least twice as big as the salmon fillets (we used paper lunch sacks that we sprayed with a little olive oil). place a fillet in each bag or on each parchment piece. Top with a mixture of the vegetables.
In a small cup, mix the soy sauce and orange juice. Drizzle the mix over each fillet. Season with salt and pepper. Carefully fold the top and bottom of each parcel (or top of each bag) and gather up the sides. Leave room for the bag to steam the meat. Put all of the bags in a small backing dish, side by side. Put in the oven for 15 minutes.
While that is cooking, add the noodles to a pot of boiling water and cook until done. Drain. Remove fish from the oven when the timer goes off. Let them cool in the bag for about 2 minutes before opening.
We served our fish on the noodles, sprinkled with sesame seeds. We also served it with cranberry walnut salad.
It seemed to be a lot of vegetables for the fish. I would do 1/2 of the peppers next time.
KID RATING: ***
- Chef Bri - "I love it ,but the ginger was a little spicy."
- Kairi - "I liked everything about it" (and her plate was cleaned off)
- Charis - "I like the noodles and ginger and salad. I don't like the yellow pepper thingies."
- Jocelyn - "no fishy, no fishy. I love everything else though!"
- Xander - "Uh uh". (he didn't eat anything but his noodles and fish).
- Daddy - loved it all! He didn't like the skin on the bottom of the salmon though.