Garlic, ginger & soy salmon en papillote from A Common Table: 80 Recipes and Stories from My Shared Cultures (page 118) by Cynthia Chen McTernan

  • scallions
  • salmon fillets
  • Show all ingredients...

  • EYB Comments

    Salmon marinates at least 30 minutes, ideally 2 to 3 hours. Can substitute dry sherry or sake for Shaoxing rice wine.

Where’s the full recipe - why can I only see the ingredients?

Accompaniments: Garlicky bok choy

Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • Eat Your Books

    Salmon marinates at least 30 minutes, ideally 2 to 3 hours. Can substitute dry sherry or sake for Shaoxing rice wine.

  • mharriman on April 24, 2019

    Good, tasty. I marinated the salmon fillets for 3 hours and baked them in parchment for 20 minutes, and they came out perfectly cooked. I drizzled some of the remaining heated marinade on top and served over rice alongside steamed baby bok choy. A fishmonger at Wegman’s told me a couple weeks ago to buy their Norwegian sourced salmon when they had it available because it was the best he’d ever eaten, and that’s all he eats now. Wegman’s happened to have it yesterday, so I used it with this recipe. The fishmonger was spot on - Norwegian salmon is a step above the Alaskan wild salmon. So, this was a double find - great recipe and great salmon!

You must Create an Account or Sign In to add a note to this book.

Reviews about this recipe

This recipe does not currently have any reviews.

You are reporting a broken online recipe link to EYB. Please confirm that you want the report submitted. Please also suggest the correct URL for this online recipe to the below textbox.