Asian Infused Salmon Packets Recipes

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ASIAN SALMON FOIL-PACK DINNER



Asian Salmon Foil-Pack Dinner image

Tender, flaky salmon with veggies tucked inside an aluminum foil packet. The best part is that these can be made a day ahead of time, and clean up is a breeze. The instructions are for oven-baked, but grilling works great too, making them perfect for a camping trip.

Provided by Soup Loving Nicole

Categories     World Cuisine Recipes     Asian

Time 35m

Yield 1

Number Of Ingredients 11

1 (6 ounce) salmon fillet
2 tablespoons honey
1 clove garlic, minced
1 teaspoon soy sauce
1 teaspoon rice vinegar
1 teaspoon sriracha sauce
½ teaspoon sesame oil
½ teaspoon refrigerated ginger paste
1 cup sugar snap peas
¼ cup sliced mushrooms
1 tablespoon sweet chili sauce

Steps:

  • Preheat the oven to 400 degrees F (200 degrees C). Place a sheet of aluminum foil on a flat work area.
  • Set salmon filet in the middle of the foil. Whisk honey, garlic, soy sauce, rice vinegar, sriracha sauce, sesame oil, and ginger paste together in a small bowl. Pour mixture over salmon.
  • Mix together snap peas, mushrooms, and sweet chili sauce in a separate bowl. Scatter the veggies around the salmon. Fold foil over to create a sealed packet.
  • Bake in the preheated oven until salmon flakes easily with a fork, about 25 minutes. Carefully unseal the packet to expose the salmon, and broil on low until glaze is browned, about 5 minutes.

Nutrition Facts : Calories 555.2 calories, Carbohydrate 60.9 g, Cholesterol 82.5 mg, Fat 18.9 g, Fiber 5.7 g, Protein 34.9 g, SaturatedFat 3.7 g, Sodium 779.7 mg, Sugar 40 g

ASIAN-STYLE SALMON PACKETS



Asian-Style Salmon Packets image

My husband and I love salmon, so I'm always looking for fun ways to change it up. We both love the blend of heat and citrus, plus the foil packet makes for easy cooking and cleanup! -Roxanne Chan, Albany, California

Provided by Taste of Home

Categories     Dinner

Time 25m

Yield 4 servings.

Number Of Ingredients 11

4 slices sweet onion
4 salmon fillets (6 ounces each)
3 tablespoons chili sauce
1 tablespoon lime juice
1 tablespoon sesame oil
1 garlic clove, minced
1 teaspoon mustard seed
1 teaspoon minced fresh gingerroot
1/2 teaspoon black sesame seeds
Chopped fresh mint
Grated lime zest

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.

Nutrition Facts : Calories 319 calories, Fat 19g fat (4g saturated fat), Cholesterol 85mg cholesterol, Sodium 259mg sodium, Carbohydrate 5g carbohydrate (3g sugars, Fiber 0 fiber), Protein 29g protein. Diabetic Exchanges

ASIAN SALMON IN FOIL



Asian Salmon in Foil image

The best and easiest way to make salmon in foil - and you won't believe how much flavor is packed right in!

Provided by Chungah Rhee

Yield 4 servings

Number Of Ingredients 11

1/4 cup honey
3 cloves garlic, minced
2 tablespoons reduced sodium soy sauce
1 tablespoon seasoned rice vinegar
1 tablespoon sesame oil
1 tablespoon freshly grated ginger
1 teaspoon Sriracha, optional
Freshly ground black pepper, to taste
2 pounds salmon
2 green onions, thinly sliced
1/2 teaspoon sesame seeds

Steps:

  • Preheat oven to 375 degrees F. Line a baking sheet with foil. In a small bowl, whisk together honey, garlic, soy sauce, rice vinegar, sesame oil, ginger, Sriracha and pepper, to taste. Place salmon onto the prepared baking sheet and fold up all 4 sides of the foil. Spoon the honey mixture over the salmon. Fold the sides of the foil over the salmon, covering completely and sealing the packet closed. Place into oven and bake until cooked through, about 15-20 minutes.* Open the packet and broil for 2-3 minutes, or until caramelized and slightly charred. Serve immediately, garnished with green onions and sesame seeds, if desired.

ASIAN SALMON



Asian Salmon image

Wild salmon is marinated and baked in an Asian-inspired soy and sesame sauce, served with hot cooked rice.

Provided by Lynseey

Categories     Main Dish Recipes     Seafood Main Dish Recipes     Salmon     Baked Salmon Recipes

Time 1h45m

Yield 8

Number Of Ingredients 12

2 pounds salmon fillets, with skin
2 tablespoons olive oil
2 tablespoons rice vinegar
2 tablespoons soy sauce
1 tablespoon packed brown sugar
2 cloves garlic, minced
1 pinch ground black pepper
2 tablespoons minced onion
1 tablespoon sesame oil
2 cups long-grain white rice
1 teaspoon dried dill weed
3 cups water

Steps:

  • Make several shallow slashes in the skinless side of the salmon fillets. Place fillets skin-side down in a glass baking dish. In a medium bowl, whisk together the olive oil, rice vinegar, soy sauce, brown sugar, garlic, pepper, onion and sesame oil. Pour the liquid over the salmon, cover, and refrigerate for 1 to 2 hours.
  • Preheat the oven to 350 degrees F (175 degrees C).
  • In a medium saucepan, combine the rice, water, and dill weed. Cover pan, bring to a boil, then reduce heat to low and cook 20 minutes, until rice is tender and water has been absorbed. Allow to stand for 5 minutes before removing lid and fluffing rice with a fork.
  • Remove cover from salmon, and bake the fish and the marinade for about 30 minutes, or until fish can be flaked with a fork. Serve salmon over the rice, and pour sauce over.

Nutrition Facts : Calories 388.1 calories, Carbohydrate 39.6 g, Cholesterol 50.5 mg, Fat 12 g, Fiber 0.7 g, Protein 27.9 g, SaturatedFat 2.2 g, Sodium 278.5 mg, Sugar 1.9 g

ASIAN GRILLED SALMON



Asian Grilled Salmon image

Ina Garten's Asian Grilled Salmon, from Barefoot Contessa on Food Network, is a light, quick main dish with salty-sharp flavors like Dijon and soy sauce.

Provided by Ina Garten

Categories     main-dish

Time 34m

Yield 6 servings

Number Of Ingredients 5

1 side fresh salmon, boned but skin on (about 3 pounds)
2 tablespoons Dijon mustard
3 tablespoons good soy sauce
6 tablespoons good olive oil
1/2 teaspoon minced garlic

Steps:

  • Light charcoal briquettes in a grill and brush the grilling rack with oil to keep the salmon from sticking.
  • While the grill is heating, lay the salmon skin side down on a cutting board and cut it crosswise into 4 equal pieces. Whisk together the mustard, soy sauce, olive oil, and garlic in a small bowl. Drizzle half of the marinade onto the salmon and allow it to sit for 10 minutes.
  • Place the salmon skin side down on the hot grill; discard the marinade the fish was sitting in. Grill for 4 to 5 minutes, depending on the thickness of the fish. Turn carefully with a wide spatula and grill for another 4 to 5 minutes. The salmon will be slightly raw in the center, but don't worry; it will keep cooking as it sits.
  • Transfer the fish to a flat plate, skin side down, and spoon the reserved marinade on top. Allow the fish to rest for 10 minutes. Remove the skin and serve warm, at room temperature, or chilled.

ASIAN VEGGIE PACKETS



Asian Veggie Packets image

Carrots, snow peas, mushrooms and scallions with fresh ginger and sesame seeds are drizzled with a sweet and sour sauce, wrapped in foil packets, and baked until veggies are just tender.

Provided by Reynolds Kitchens(R)

Categories     Trusted Brands: Recipes and Tips     Reynolds®

Yield 4

Number Of Ingredients 12

2 sheets (18x15 inches each) Reynolds Wrap® Heavy Duty Aluminum Foil
2 tablespoons butter, melted
2 tablespoons soy sauce
2 tablespoons rice vinegar
2 tablespoons packed brown sugar
4 medium carrots, peeled and sliced thin
6 ounces snow peas
8 ounces white button mushrooms, sliced
4 scallions (green onions), sliced thin
1 (1 inch) piece fresh ginger, peeled and minced
2 cloves garlic, minced
4 teaspoons sesame seeds

Steps:

  • Preheat oven to 450 degrees F. Mix melted butter, soy sauce, rice vinegar and brown sugar in a small bowl; set aside.
  • Mix remaining ingredients in a large bowl. Place half the veggie mix in center of sheet of foil. Spoon half the butter mixture over veggies.
  • Bring up sides of Reynolds Wrap® Heavy Duty Aluminum Foil over veggies; fold down two times. Double fold both ends of foil to seal packet, leaving room for heat circulation inside. Repeat to make second packet. Place packets on baking sheet with 1-inch sides.
  • Bake 15 to 20 minutes or until veggies are desired crispness. Open packets carefully by cutting along top folds with a sharp knife, allowing steam to escape. Stir to coat evenly.

Nutrition Facts : Calories 161.4 calories, Carbohydrate 20.7 g, Cholesterol 15.3 mg, Fat 7.7 g, Fiber 4.2 g, Protein 5 g, SaturatedFat 3.9 g, Sodium 543.5 mg, Sugar 12.6 g

TIFFANY'S ASIAN-INFUSED SALMON PACKETS



Tiffany's Asian-Infused Salmon Packets image

Salmon fillets wrapped in individual foil packets are grilled in an Asian-inspired blend of teriyaki sauce, honey, fresh ginger, and sesame oil for a gourmet summer meal.

Provided by Reynolds KitchensR

Categories     Reynolds®

Yield 4

Number Of Ingredients 11

4 sheets (12x12 inches each) Reynolds Wrap® Non-Stick Aluminum Foil
½ cup teriyaki sauce
¼ cup honey
2 tablespoons rice vinegar
2 tablespoons minced fresh ginger
2 teaspoons sesame oil
½ teaspoon crushed red pepper flakes
4 (6 ounce) salmon fillets
1 (8 ounce) package snow peas
1 (8 ounce) package sliced white mushrooms
1 cup matchstick-cut carrots

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.

Nutrition Facts : Calories 411.4 calories, Carbohydrate 33 g, Cholesterol 74.7 mg, Fat 12.7 g, Fiber 3.2 g, Protein 41.8 g, SaturatedFat 2.5 g, Sodium 1477.8 mg, Sugar 27.3 g

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