Salmon In A Bag Recipes

SALMON IN A PAPER BAG WITH MISO, BOK CHOY AND SHALLOTS

Salmon in a Paper Bag With Miso, Bok Choy and Shallots image

Make and share this Salmon in a Paper Bag With Miso, Bok Choy and Shallots recipe from Food.com.

Provided by norasingley

Categories < 30 Mins

Time 17m

Yield 2 serving(s)

Number Of Ingredients 10

Ingredients

two skin-on salmon fillet (6-ounce)
kosher salt & freshly ground black pepper
2 tablespoons white miso
2 tablespoons rice wine vinegar
1 teaspoon sesame oil
1 tablespoon minced ginger
1 tablespoon unsalted butter, softened
2 shallots, peeled and thinly sliced
2 bok choy, quartered
toasted sesame seeds, for serving

Steps:

Preheat oven to 400 degrees. Season salmon lightly with salt and pepper. In a small bowl, whisk to combine miso, rice wine vinegar, sesame oil, and ginger. Add butter and whisk to combine. Season to taste with salt and pepper.
Divide shallots and bok choy between two small brown paper lunch bags. Place salmon filets on top. Carefully spoon or brush miso mixture over salmon, allowing excess to drip off and coat vegetables underneath. Fold bags to close tightly and carefully place on a rimmed baking sheet. Transfer to oven and bake until bags are puffed and slightly charred, 8 minutes for medium-rare. Remove from oven and open bags immediately to prevent overcooking by slicing the tops with a knife or scissors. Be careful, as hot steam will escape.
Serve immediately, garnished with sesame seeds.

Nutrition Facts : Calories 231, Fat 10.8, SaturatedFat 4.4, Cholesterol 15.3, Sodium 1190.3, Carbohydrate 26.8, Fiber 9.4, Sugar 11, Protein 15.2

BAKED SALMON IN A BAG RECIPE - (4.6/5)

Baked Salmon in a Bag Recipe - (4.6/5) image

Provided by mjohnmeyer

Number Of Ingredients 5

Ingredients

2-3 lemons, sliced with skin on
2-3 salmon steaks or fillets
Butter (about 1 stick)
salt and pepper
four large sheets of foil

Steps:

Heat oven to 350. Place 4-6 lemon slices on each sheet of foil. Lay Salmon on top of lemon. Place 3 pats of butter on top of the fish and season with salt and pepper. Fold foil into a bag (or pouch) and seal. Cook for about 10-15 minutes (longer for thicker fillets, less time for smaller ones), or until salmon flakes easily with a fork.

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