Salmon in Parchment with Ginger Mushrooms

Salmon with Sorrel SauceCourtesy of Lory Utz

Recipe is for 4 servings – takes about 30 minutes to make.

• 4 filets of salmon (or halibut or sea bass or other medium
grained white flesh fish). I asked the butcher at Fred Meyer
to cut off the skin on the filets — prettier to eat
• 6 green onions (slice the green part only; save the rest for
something else).

Combine in saucepan and saute until mushrooms are cooked through:

• 6 Tbsp. butter
• 3/4 pound mushrooms, sliced – you can use any variety you
like — sometimes a mixture is nice
• 2 Tbsp. minced ginger (I use it from the jar)
• 2 Tbsp. minced garlic
• 1/2 – 1 Tbsp. minced jalapeno chile pepper, depending on taste

Marinate fish for 10 minutes (not more or the fish picks up too much marinade and changes taste):

• 1/4 cup soy sauce
• 1/4 cup water
• 1/4 cup lemon juice
• 1/2 tsp. minced garlic
• 1 Tbsp. minced ginger

I used two pieces of parchment (baking tin section in Fred Meyer) about 10” long for each piece of fish. Put the filet in center of paper, spoon some mushrooms on top and about 1 Tbsp. of marinade. Top with some green onions.

Wrap the parchment over the fish, folding like a freezer package. Twist the ends like a piece of hard candy paper, Pinch to make them hold tight.

Bake at 375 degrees about 25-30 minutes, till parchment starts to look golden. Fish can stand for a few minutes before serving.