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Ginger Lemongrass-Scented Salmon En Papillote

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  • 4 Six-ounce pieces of salmon fillet
  • 1 cn (Small) water chestnuts
  • 1 Carrot, finely julienned
  • 1/2 Red onion, finely sliced
  • 1 tb Grated ginger
  • 1 Piece chopped lemongrass
  • 2 tb Soy sauce
  • 1 tb Sesame oil
  • 2 tb Chopped cilantro
  • 1 tb Butter
  • Salt and pepper, to taste


Cut 4 pieces of aluminum foil, each 12 inches by 12 inches. Place one salmon fillet in the middle of each sheet of foil. Top each salmon with a mixture of chestnuts, carrots, onions, ginger, and lemongrass. Sprinkle with soy sauce, sesame oil, and cilantro. Top with butter, fold the pockets and bake for 12 minutes in a 350 degree oven. Cut the pockets open and serve immediately. Yield: 4 servings
Recipe by: CHEF DU JOUR PHILIPPE CHIN SHOW #DJ9347 Posted to MC-Recipe Digest V1 #632 by "Ed Bauman" <> on May 31, 97