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RECIPE
18 INGREDIENTS 10 STEPS 1hr 30min

Citrus Cilantro Salmon En Papillote with Mango Salsa

4.8
6 Ratings
Salmon steamed with asparagus in parchment paper and topped with mango salsa.
Citrus Cilantro Salmon En Papillote with Mango Salsa Recipe | SideChef
Salmon steamed with asparagus in parchment paper and topped with mango salsa.
Hi, I'm Jenessa. My goal is to offer up a healthy, modern twist on traditional recipes from around the world.
http://jenessasdinners.blogspot.com
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Hi, I'm Jenessa. My goal is to offer up a healthy, modern twist on traditional recipes from around the world.
http://jenessasdinners.blogspot.com
1hr 30min
Total Time
$12.00
Cost Per Serving

Ingredients

Servings
2
US / METRIC

Salmon en Papillote

1
Mango , diced
1 cup
Yellow Cherry Tomatoes , quartered
2 Tbsp
Red Onions , finely chopped
1/2 tsp
Fresh Ginger , freshly grated
2 Tbsp
1/2 tsp

Mango Salsa

1/4 cup
4 cloves
Garlic , chopped
1/4 cup
Scallions , chopped
1/2 tsp
1 1/2 Tbsp
2 1/2 Tbsp
1/2 tsp
1 bunch
1
Lemon , thinly sliced
1
Lime , juiced
1/4 tsp
Cayenne Pepper

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Nutrition Per Serving

VIEW ALL
CALORIES
413
FAT
15.7 g
PROTEIN
30.7 g
CARBS
47.6 g

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 (1/4 cup) , Garlic (4 cloves) , Scallions (1/4 cup) , Fresh Ginger (1/2 tsp) , Salt (1/2 tsp) , Cayenne Pepper (1/4 tsp) , Lemon Juice (2 1/2 Tbsp) , and Olive Oil (1 1/2 Tbsp) 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 (1 cup) , Fresh Cilantro (2 Tbsp) , Red Onions (2 Tbsp) , Fresh Ginger (1/2 tsp) , Lime (1) , and Salt (1/2 tsp) 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!

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4.8
6 Ratings
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Nutrition Per Serving
Calories
413
% Daily Value*
Fat
15.7 g
20%
Saturated Fat
2.6 g
13%
Trans Fat
0.0 g
--
Cholesterol
39.1 mg
13%
Carbohydrates
47.6 g
17%
Fiber
14.0 g
50%
Sugars
24.9 g
--
Protein
30.7 g
61%
Sodium
1307.0 mg
57%
Vitamin D
9.3 µg
46%
Calcium
183.3 mg
14%
Iron
11.3 mg
63%
Potassium
1756.5 mg
37%
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