Salmon steamed in parchment

Yield: 4 servings

Measure Ingredient
¼ cup Kikkoman Teriyaki Sauce
1 teaspoon Grated orange rind
2 tablespoons Orange juice
4 \N Salmon steaks, 6 ounces each
4 \N Pieces parchment paper (16 x 12-inch each)
2 \N Green onions; thinly sliced
\N \N Ground black pepper to taste
1 \N Orange; thinly sliced

Place salmon in large plastic bag with mixture of teriyaki sauce, orange peel and juice. Press air out of bag; close top securely.

Refrigerate 30 minutes, turning over once or twice. Reserving marinade, remove salmon and place 1 steak in center of each piece of parchment. Sprinkle green onions, pepper and 1 Tbsp. reserved marinade over each steak, then top with 2 or 3 orange slices. Fold parchment over salmon to enclose and crimp edges to sea; place on baking sheet. Bake in preheated 375 F. oven 12 to 15 minutes, or until fish flakes easily with fork and is opaque in center. Serve in paper.

Source: SPICE UP YOUR MEALS! with Kikkoman Teriyaki Sauces Reprinted with the permission of Kikkoman International Inc. Electronic format courtesy of Karen Mintzias

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