Citrus Cilantro Salmon En Papillote with Mango Salsa

18 INGREDIENTS • 10 STEPS • 1HR 30MINS

Citrus Cilantro Salmon En Papillote with Mango Salsa

Recipe

4.8

6 ratings

Salmon steamed with asparagus in parchment paper and topped with mango salsa.

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Citrus Cilantro Salmon En Papillote with Mango Salsa

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Salmon steamed with asparagus in parchment paper and topped with mango salsa.

Jenessa's Dinners

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 30MINS

Total Time

$8.14

Cost Per Serving

Ingredients

Servings

2

us / metric

Salmon en Papillote

1

Mango, diced

1 cup

Yellow Cherry Tomato, quartered

2 Tbsp

Red Onions, finely chopped

1/2 tsp

Fresh Ginger, freshly grated

2 Tbsp

Fresh Cilantro, chopped

1/2 tsp

Mango Salsa

2

4 Tbsp

Fresh Cilantro, chopped

4 cloves

Garlic, chopped

4 Tbsp

Scallions, chopped

1/2 tsp

Fresh Ginger, grated

1 1/2 Tbsp

1

Lemon, juiced

2 1/2 Tbsp juice per 2 servings

1/2 tsp

1 bunch

1

Lemon, thinly sliced

1

Lime, juiced

1/4 tsp

Cayenne Pepper

Nutrition Per Serving

VIEW ALL

Calories

376

Fat

15.9 g

Protein

30.6 g

Carbs

34.9 g

Love This Recipe?

Citrus Cilantro Salmon En Papillote with Mango Salsa

Save

Jenessa's Dinners

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

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 Tbsp), Garlic (4 cloves), Scallions (4 Tbsp), Fresh Ginger (1/2 tsp), Salt (1/2 tsp), Cayenne Pepper (1/4 tsp), juice from Lemon (1) and Olive Oil (1 1/2 Tbsp) to make the marinade for the salmon.

step 2 In a small bowl, mix the Fresh Cilantro (4 Tbsp), Garlic (4 cloves), Scallions (4 Tbsp), Fresh Ginger (1/2 tsp), Salt (1/2 tsp), Cayenne Pepper (1/4 tsp), juice from Lemon (1) 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 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 Tomato (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 4 Prepare the mango salsa by combining the Mango (1), Yellow Cherry Tomato (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 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 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 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 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 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!

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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