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Sesame Salmon Packets with Shiitakes and Asparagus
Ingredients
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1 tablespoon extra virgin olive oil, to coat parchment paper
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3 tablespoons low sodium soy sauce, gluten free
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2 tablespoons fresh ginger root, peeled and finely chopped
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2 teaspoons lemon zest
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2 tablespoons fresh lemon juice
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8 ounces fresh shiitake mushrooms, stems removed and thinly sliced
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36 ounces salmon fillets, skinned and portioned into 6 servings
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Salt and ground black pepper, as desired
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1 tablespoon dark sesame oil
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24 asparagus spears, trimmed and sliced diagonally
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1/3 cup leek, white and pale green parts only, very thinly sliced
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1 tablespoon black sesame seeds
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1/4 cup fresh cilantro leaves, coarsely chopped
Preparation
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Preheat oven to 400 F. Fold 6 sheets of 12" x 16" parchment paper in half to create a crease, then open the sheet out again. Lightly brush the right half of each sheet with olive oil.
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In a medium bowl, combine soy sauce, ginger, lemon zest, and lemon juice. Add the mushrooms and toss to coat. Divide this between the six parchment sheets; place the mixture on side covered with olive oil.
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Rinse salmon and pat dry. Lay one salmon portion on top of each mushroom mixture, season with salt, pepper, and a drizzle of sesame oil.
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Top with asparagus and leek slivers. Fold parchment over ingredients and make overlapping pleats to seal in the steam that develops as they cook.
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Bake on two baking sheets, 3 packets per sheet, for about 15 minutes. Use the rule of thumb - 10 minutes per inch of thickness including any topping added to the fish.
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Carefully unwrap packages, sprinkle with black sesame seeds and cilantro. Serve.
