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Parchment-Baked Salmon and Parsnips with Maple-Soy Glaze One Star

Parchment-Baked Salmon and Parsnips with Maple-Soy Glaze

Get Ready

Servings: Serves 2

Prep Time: 20 minutes

Cook Time: 15 minutes

Ingredients: Add ingredients to List

Fish baked in parchment paper (a technique known as en papillote) gently steams in its own juices, yielding a moist, perfectly cooked fillet every time. The salmon can be refrigerated in the marinade for up to 1 day.
1/4 cup maple syrup
2 Tbsp. soy sauce
1 Tbsp. rice vinegar
1 tsp. sesame oil
2 (6-oz.) skinless salmon fillets
2 garlic cloves, smashed
1 (1") piece fresh ginger, peeled and sliced
1 (4-oz.) parsnip, shaved into ribbons with a peeler
4 shiitake mushrooms, stemmed and sliced thin
2 scallions, sliced thin

directions:

1. Whisk maple syrup, soy sauce, vinegar, and oil in a shallow bowl; add salmon, garlic, and ginger and turn fish to coat. Cover and refrigerate for 30 minutes.
2. Heat oven to 350 degrees. Cut two (15x12") sheets of parchment paper, fold each in half crosswise, and cut into large heart shapes. Open and lay them flat on the counter.
3. Toss together parsnip and mushrooms and divide between the parchment hearts, piling on one side near the center crease. Top parsnip mixture with salmon fillets. Pour marinade into a small saucepan and set aside.
4. Fold the parchment over each fillet to form a teardrop shape and make small pleats from one end to the other to seal. Place packets on a baking sheet and bake until fish is just cooked through, about 15 minutes.
5. Meanwhile, bring reserved marinade to a simmer over medium-high heat and cook until sauce is glazy and reduced by about half, 5 to 7 minutes; discard garlic and ginger.
6. Transfer packets to plates and cut centers open. Brush fillets with glaze, top with scallions, and serve with extra glaze
Hannaford fresh Magazine, March - April 2016

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Quantity Ingredients  
1/4 cup maple syrup  
2 Tbsp. soy sauce  
1 Tbsp. rice vinegar  
1 tsp. sesame oil  
2 (6-oz.) skinless salmon fillets  
2 garlic cloves, smashed  
1 (1") piece fresh ginger, peeled and sliced  
1 (4-oz.) parsnip, shaved into ribbons with a peeler  
4 shiitake mushrooms, stemmed and sliced thin  
2 scallions, sliced thin  
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* Percent Daily Values are based on 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs:

  Calories 2,000 2,500
Total Fat Less Than 65g 80g
Saturated Fat Less Than 20g 25g
Cholesterol Less Than 300mg 300mg
Sodium Less Than 2,400mg 2,400mg
Total Carbohydrate Less Than 300g 375g
Dietary Fiber Less Than 25g 30g
Nutritional Facts
Servings Serves 2
Base Nutrients
Calories 350 kcal (17%)
Calories from Fat 117 kcal (0%)
Total Fat 13 g (20%)
Saturated Fat 2 g (10%)
Cholesterol 105 mg (35%)
Sodium 200 mg (8%)
Total Carbohydrates 18 g (6%)
Dietary Fiber 4 g (16%)
Protein 40 g (66%)
Vitamins
Vitamin A n/a
Vitamin C n/a
Minerals
Calcium n/a
Iron n/a
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