Asian Sesame Balsamic Salmon

Asian Sesame Balsamic Salmon en Papillote

What You Will Need

2 Tbsp Patricia & Paul Honey Ginger White Balsamic Vinegar

1 Tbsp orange juice

1 tsp honey

1 tsp soy sauce

½ tsp Patricia & Paul Toasted Sesame Oil

½ tsp Chinese five-spice powder

2 carrots, sliced into matchsticks

1 medium zucchini, skin on, sliced into matchsticks

1 red bell pepper, sliced into matchsticks

2 (about 4 oz each) salmon fillets

Sea salt and ground black pepper

Cilantro (optional)

Preheat the oven to 425F. Line a rimmed baking reay with two pieces of parchment paper. Each piece will need to be large enough to envelope a layer of veggies with a piece of salmon on top.

Combine the balsamic, orange juice, honey, soy sauce, sesame oil, and five-spice and set aside.

Divide the veggies evenly between the two sheets of parchment paper and drizzle each set with 2 tsp of sauce. Lay a piece of salmon on top of each set of veggies, season lightly with salt and pepper, and drizzle with the remaining sauce. Top with a few sprigs of cilantro, if using. Seal each packet by tightly folding the tops of the paper together and twisting the ends tightly. Bake for 8-10 minutes. Open the packets carefully when serving, because the steam will be significant.