Every day I like cooking en papillote more, it seems healthier to me, with less fat and also being practical, very clean. And one of the star ingredients to make it is fish, as on this occasion that I bring you a salmon papillote with leeks, ginger and teriyaki saucevery healthy, but full of flavor.
The mixture of ingredients gives strength to this type of preparation, which is generally more bland than when we make grilled fish, but on this occasion those oriental touches of ginger and teriyaki sauce they provide a different aroma to the classic salmon which make it very appetizing.
We will begin preheating the oven to 180ºC. We chop the carrots in julienne, as well as the leeks and ginger. Then we put a pan on the fire with the oil and sauté the vegetables until they are tender.
We divide the vegetables into four equal parts, prepare four sheets of baking paper or aluminum foil about 30 by 40 centimeters. We put some of the vegetables, place the salted salmon and cover it with the rest of the vegetables.
We put in each package a tablespoon of teriyaki sauce and port, as well as an anise star. We close the papillote and bake for 10 minutes.
With what to accompany the teriyaki salmon papillote
The salmon papillote with leeks, ginger and teriyaki sauce You can accompany it with a little cooked basmati rice. In this way, the salmon has a very soft and pleasant texture to eat, which makes this recipe ideal for when we want a light meal.
Direct to the palate | Steamed salmon with old-fashioned mustard sauce and cider. Prescription
Direct to the palate | Baked salmon with citrus and ginger sauce. Prescription