Cooking Instructions
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Step 1
Preheat oven to 350 degrees F (180 degrees C).
Step 2
In a small bowl, mix the
Fresh Cilantro (4 g)
,
Garlic (4 cloves)
,
Scallions (7 g)
,
Fresh Ginger (as needed)
,
Salt (3 g)
,
Cayenne Pepper (as needed)
, juice from
Lemon (1)
and
Olive Oil (22 mL)
to make the marinade for the salmon.
Step 3
Place the
Salmon Fillets (2)
in an air-tight plastic bag with the marinade.
Step 4
Prepare the mango salsa by combining the
Mango (1)
,
Yellow Cherry Tomatoes (150 g)
,
Fresh Cilantro (2 g)
,
Red Onions (20 g)
,
Fresh Ginger (as needed)
,
Lime (1)
, and
Salt (3 g)
in a bowl. Set aside to let those flavors mingle.
Step 5
Now you're ready to make the parchment paper pouches. Chop the ends off of the
Asparagus (1 bunch)
and divide evenly between the two pieces of parchment paper.
Step 6
Lay the salmon in top of each, being sure to divide up the marinade between the two.
Step 7
Arrange the
Lemon (1)
across the top.
Step 8
Bring together the two ends of parchment paper that run parallel to the fish and fold them to make a tight seal. Use a stapler to hold it if you want. Then, fold in the end until you have something close to air-tight.
Step 9
Place on a baking sheet in the oven for about 20-25 minutes, depending on the size of your filets.
Step 10
Eat directly from the pouch, or transfer to a plate (but if you do, transfer out some of the juice first). Top with mango salsa and enjoy!
