Parchment-Baked Salmon and Parsnips with Maple-Soy Glaze

By á-167595

2 servings

Ingredients

• 1/4 C maple syrup
• 2 T soy sauce
• 1 T rice vinegar
• 1 t sesame oil
• 2 6-oz skinless salmon fillets
• 2 garlic cloves, smashed
• 1 1" piece fresh ginger, peeled and sliced
• 1 4-oz parsnip, shaved into ribbons with a peeler
• 4 shitake mushrooms, stemmed and sliced thin
• 2 scallions, sliced thin

Preparation

Step 1

Whisk maple syrup, soy sauce, vinegar and oil in a shallow bowl; add salmon, garlic and ginger and turn fish to coat. Cover and refrigerate for 30 minutes.

Heat oven to 350 degrees. Cut two 15x12" sheets of parchment paper, fold each in half crosswise and cut into large heart shapes. Open and lay flat.

Toss together parsnip and mushrooms; divide between the parchment hearts, piling on one side near the center crease. Top parsnip mixture with salmon fillets. Pour marinade into a small saucepan and set aside.

Fold parchment over each fillet to form a teardrop shape and make small pleats from one end to the other to seal. Place packets on a baking sheet and bake until fish is just cooked through, about 15 minutes.

Meanwhile, bring reserved marinade to a simmer over medium-high heat and cook until sauce is glazy and reduced by about half, 5-7 minutes. Discard garlic and ginger.

Transfer packets to plates and cut centers open. Brush fillets with glaze and top with scallions. Serve extra glaze on the side.