Ginger lemongrass-scented salmon en papillote

Yield: 1 Servings

Measure Ingredient
4 \N Six-ounce pieces of salmon fillet
1 can (Small) water chestnuts
1 \N Carrot, finely julienned
½ \N Red onion, finely sliced
1 tablespoon Grated ginger
1 \N Piece chopped lemongrass
2 tablespoons Soy sauce
1 tablespoon Sesame oil
2 tablespoons Chopped cilantro
1 tablespoon Butter
\N \N Salt and pepper, to taste

Cut 4 pieces of aluminum foil, each 12 inches by 12 inches. Place one salmon fillet in the middle of each sheet of foil. Top each salmon with a mixture of chestnuts, carrots, onions, ginger, and lemongrass. Sprinkle with soy sauce, sesame oil, and cilantro. Top with butter, fold the pockets and bake for 12 minutes in a 350 degree oven. Cut the pockets open and serve immediately. Yield: 4 servings Recipe by: CHEF DU JOUR PHILIPPE CHIN SHOW #DJ9347 Posted to MC-Recipe Digest V1 #632 by "Ed Bauman" <BIRCHCREEK@...> on May 31, 97

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