Though the initial cost was a little pricey, as I didn’t have the sesame oil, rice wine, or the spice in my pantry, we can make this wonderfully delicious meal over and over again! Smells absolutely divine- both the marinade and the quinoa! We 1/2′ed the recipe, but kept the vegetable quantity the same (there IS a salmon fillet in this pick- it’s just buried!) The quinoa amount we also 1/2′ed, but kept the zest the same- but it wasn’t overpowering- it was really quite nice!
- 1 1/2 lbs salmon filets
- 3 tbsp low sodium soy sauce
- 2 tbsp sesame oil
- 2 tbsp rice wine
- 1 tbsp fresh grated ginger
- 2 tsp honey
- 2 tsp sesame seeds
- 1 tsp chinese 5 spice powder
- 4 oz (100g) sugar snap peas, ends trimmed
- 1 medium zucchini, julienne cut
- 1 red bell pepper, julienne cut
- 1 cup quinoa
- zest of 1 medium orange
1 In bowl, combine soy sauce, sesame oil, rice wine, ginger, honey, sesame seeds, and Chinese 5 spice powder. Pour over salmon and marinate in refrigerator for 1 hour.
2 Preheat oven to 375 F. Cut 4 – 24 inch pieces of parchment paper and fold in half crosswise. Cut out 1/2 a heart, with center of the heart at the fold line. Open it up and place salmon one one side of the heart close to the crease- repeat for each piece of salmon and parchment paper. Top salmon with cut vegetables and drizzle remaining marinade on top.
3 To seal the hearts, fold the heart over, and starting at the top, in a series of smaller tight folds, seal the packet around the edges. Twist the tip of the packet and tuck underneath. Place packets on baking sheet and cook for 20 minutes.
4 Meanwhile, in a saucepan, combine quinoa, orange zest and 2 cups of water. Bring to a boil and then simmer until water is absorbed, about 10 minutes.
5 Allow packets to sit for 5 minutes before carefully opening and serve with quinoa.
I will definitely make this recipe again!