Kyoto Salmon Packets Recipes

BUTTER GARLIC HERB SALMON FOIL PACKETS

Steps:

• Place four 18x12-inch pieces of heavy aluminum foil on counter. Place the salmon fillets in the center and evenly place vegetable mixture on each piece of foil.
• To make the garlic herb butter: In a small bowl add the butter, parsley, garlic, rosemary, thyme, salt and pepper. Divide evenly and place on top of the salmon. Double fold top and ends of each piece of foil, leaving space for steam to gather.
• Place packets on the grill and cover. Grill or bake at 400 degrees for 15-20 minutes or until salmon is cooked through and veggies are tender. Carefully open packets and serve.

GRILLED SALMON KYOTO

Steps:

• In a small bowl, whisk the first nine ingredients until well blended. Pour 1/2 cup marinade into a large resealable plastic bag. Add the salmon; seal bag and turn to coat. Refrigerate for up to 1 hour. Set aside remaining marinade for basting., Drain salmon and discard marinade. Moisten a paper towel with cooking oil; using long-handled tongs, lightly coat the grill rack. Grill salmon, covered, over high heat or broil 3-4 in. from the heat for 3 minutes. Turn; grill or broil 2-7 minutes longer or until fish flakes easily with a fork, basting occasionally with reserved marinade.

SALMON EN PAPILLOTE (SALMON IN PARCHMENT)

Steps:

• Heat the oven to 400 degrees. Cut 4 large heart-shaped pieces of parchment paper or foil, and place them on a sheet pan. Fold the parchment or foil in half down the middle, place a fillet with its garnishes and seasonings on one side of each, fold the other side over and crimp the rounded edge tightly closed.
• Place in oven for 10 to 15 minutes, depending on how done you'd like to serve the salmon. The packages should puff up and make for dramatic serving.

BAKED SALMON FOIL PACKETS WITH VEGETABLES (+ GRILL OPTION!)

Steps:

• Preheat the oven to 400 degrees F (204 degrees C), or preheat the grill to medium.
• Lay out 4 large squares of foil (at least 12x12 inches (30x30 cm)). Place a salmon fillet in the center of each piece of foil. Divide the veggies evenly among the foil around the salmon.
• In a small bowl, whisk together the olive oil, sea salt, black pepper, lemon juice, lemon zest, minced garlic, parsley and dill.
• Use about half of the oil mixture to brush the salmon, getting most of the garlic onto the salmon. Pour the remaining oil mixture evenly over the veggies. Lightly sprinkle more salt and pepper over the salmon and veggies.
• Fold the foil over and seal shut to form packets. Place onto a baking sheet.
• Bake for about 15-20 minutes, or grill (covered) for 13-18 minutes, until the salmon flakes easily with a fork or is done to your liking.

KYOTO SALMON PACKETS

Steps:

• Preheat the oven to 450 degrees. Fold a large sheet of heavy-duty aluminum foil in half to make a double thick square that is about a foot long. Place the foil on a cookie sheet.
• Place the fish in the center of the foil. Top it with the desired vegetables.
• In a small skillet, heat the oil over medium heat and add the garlic and ginger. Sauté it until it is fragrant, about 1 minute. Add the soy sauce, vinegar, and hoisin sauce, and simmer it for about 2 minutes. Remove it from the heat.
• Pour the sauce carefully over the fish and vegetables. Wrap the foil into an airtight packet around the fish, vegetables and sauce, folding and sealing the edges.
• Bake it for 18 minutes. Let the packet cool for a couple of minutes and open carefully. Serve over hot rice.

SALMON STEAK KYOTO

Steps:

• Combine all marinade ingredients.
• Marinate salmon steaks in refridgerator 30-60 minutes.
• Remove salmon from marinade (reserve liquid for basting).
• Grill over medium heat for 10-20 minutes (flip the salmon steaks once halfway through and baste with remaining marinade).
• Serve immediately.

TIFFANY'S ASIAN-INFUSED SALMON PACKETS

Steps:

• Preheat grill to medium-high or oven to 450 degrees F. Mix teriyaki sauce, honey, rice vinegar, minced ginger, sesame oil and red pepper flakes in a small bowl; set aside.
• Place a sheet of Reynolds Wrap® Non-Stick Aluminum Foil on counter with non-stick (dull) side facing up. Place a salmon fillet and 1/4 of the vegetables in center of foil. Spoon 1 tablespoon teriyaki mixture over fillet.
• Bring up sides of foil; fold down two times. Double fold both ends of foil to seal packet, leaving room for heat circulation inside. Repeat to make four packets. Reserve remaining teriyaki mixture to serve with salmon.
• Place packets on baking pan with 1-inch sides to transport to grill or bake in oven.
• Slide packets onto grill.
• Grill 8 to 10 minutes in covered grill - OR - BAKE 15 to 20 minutes or until salmon is desired doneness. If grilling, use tongs or oven mitts to slide hot packets back onto pan and transport. Open packets carefully by cutting along top folds with a sharp knife, allowing steam to escape. Serve with hot cooked rice, drizzled with remaining teriyaki sauce if desired.

ASIAN-STYLE SALMON PACKETS

Steps:

• Preheat oven to 400°. Place each onion slice on a double thickness of heavy-duty foil (about 12 in. square). Top with salmon. Combine next seven ingredients; spoon over fillets. Fold foil around mixture; crimp edges to seal., Place on a baking sheet. Bake until fish flakes easily with a fork, 15-20 minutes. Be careful of escaping steam when opening packets. Serve with mint and lime zest.

GRILLED SALMON KYOTO

Steps:

• n a shallow glass baking dish, combine soy sauce, orange juice concentrate, oil, tomato sauce, lemon juice, mustard, green onion, garlic, and ginger. Place salmon in marinade, and turn to coat. Cover, and refrigerate for 30 minutes to 1 hour.
• Preheat an outdoor grill for high heat.
• Remove salmon from marinade. Pour marinade into a small saucepan. Bring to a boil, and cook for 1 minute.
• Lightly oil the grill grate. Brush or spray salmon with olive oil. Cook on grill for 5 to 10 minutes, or until fish flakes easily with a fork. Turn salmon once, and brush with boiled marinade halfway through cooking time.