Generally speaking, I am not a fan of cooked salmon. I could eat raw salmon all day every day but once it’s cooked I find it to be overwhelmingly “fishy”. Gabe, however, loves salmon and so I decided to try my hand at a salmon recipe. You guys, this carrot-ginger miso salmon recipe is killer! The dressing/marinade is so good you could drink it. The salmon is perfectly flakey and you can trust me when I say there isn’t the slightest “fishy” taste to this recipe. If there were, I wouldn’t have eaten it let alone gone back for seconds. What makes this recipe even better is that it cooks in 10-12 minutes. Yep, that means with prep it’s a 20 minute meal.
These carrot-ginger miso salmon cook in a parchment paper pouch and while it may look fancy it is actually quite easy to do. This method is also called salmon en papillote. To do this, simply cut a 1 1/2-2 ft piece of parchment paper and then fold it in half. Starting along the seem, cut out a half-heart shape using as much of the paper as possible. When you unfold the parchment you should have a full heart. Place the salmon on one side of the heart along the seam and cover it in miso and the carrot-ginger dressing. Then fold the heart in half over the salmon so that the two sides of the heart line up evenly. Now, starting at the top of the heart tightly fold the edges inwards working towards the bottom. When finished the salmon should be tightly sealed in the pouch.
We love to serve this with rice and either coleslaw or cabbage salad. Happy Cooking!
Carrot-Ginger Miso Salmon
Ingredients
- 4 6 oz salmon filets
- 3 small-medium carrots
- 1 inch ginger root
- 1/2 shallot
- 1/2 orange, juiced
- 1/2 cup sesame ginger dressing
- 2 TBSP coconut aminos
- 1 TBSP apple cider vinegar
- 4 tsp light white miso
Instructions
- Preheat oven to 400 degrees
- To make the pouches: Cut four pieces of parchment paper that are roughly 1 1/2-2 feet long. Fold the parchment in half lengthwise. Starting at the seam side you are going to go down about 2-3 inches and then cut a half heart shape. Make the shape as large as possible, using as much of the parchment paper as possible. When you open it up you should have a full heart
- To make the dressing: Roughly chop carrots into 1-2" pieces. Peel the ginger and roughly chop. Peel the shallot and roughly chop. Add Carrots, ginger, shallots, orange juice, sesame ginger dressing, coconut aminos, and apple cider vinegar to a blender. Blend until smooth and combined. Pour half the dressing into a small bowl to be used for baking the salmon. Reserve the remaining half for for serving.
- Lay a parchment paper heart out flat and place a salmon filet, skin side down, along one side of the center seam. Spread about 1 tsp of miso on the salmon and then rub with 1- 1 1/2 TBSP of the dressing. Salmon should be fully coated. Fold the heart in half so that the ends touch. Start at one of the seams, roll the edges towards the salmon so they are folded closed. Work your way around the heart until all edges are sealed and you've created a pouch. Leave at least 1 inch around the salmon so there is room for steam. Make sure your edges are tight so that steam cannot escape.
- Place pouches on a baking sheet and bake for 10-12 minutes, depending on the thickness of your filet and how done you like your fish. Carefully unfold your filet, there will be steam, and remove your salmon.
- Drizzle your desired amount the reserved sauce over the top and serve. We like to eat this with rice and cabbage.
- Enjoy!
Wow! Love this recipe, so yummy!