APPETIZING ADVENTURES 

This dish features succulent salmon marinated in a savory mix of soy sauce, honey, ginger, and garlic. Drizzled with sesame oil and orange juice, each bite is a burst of exquisite taste. Seasoned with salt, pepper, and fresh cilantro, this dish promises a delightful experience for your taste buds.

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     Ingredients

• 6 tsp olive oil

• 6 fillets (about 4 - 6 ounces each) salmon

• 1/2 cup soy sauce

• 1/3 cup honey

• 1 tbsp minced gingerroot

• 2 tbsp minced garlic

• 1 tbsp minced shallots

• 1/2 cup toasted sesame oil

• 1/3 cup orange juice

• Salt and ground black pepper to taste

• 3/4 cup chopped cilantro

     Directions​

• Preheat oven to 425 degrees Fahrenheit.

• Fold 4 sheets of parchment paper (16 and a half by 24 and a half inches) in half, and clip off the 2 open corners, cutting them round to create an ear shape. Spread the parchment sheets (now oblong shaped) open on a flat surface, and brush each with 1 tablespoon of the oil.

• In a small mixing bowl, combine soy sauce, honey, gingerroot, garlic, shallots, sesame oil, orange juice. Mix marinade well.

• Place each fillet on half of a parchment sheet. Season filets with salt and pepper to taste. Pour 4 tablespoons of the marinade over the fish.

• Alternate 2 slices of lemon and 2 slices of orange on top of each filet. Top with 5 or 6 stems of cilantro.

• To close each bag, fold the second side of the paper over the layered food, fold the bottom edge over the top, and work your way edge over edge, folding and twisting, until the bag is sealed. Turn each bag over and place it on an ovenproof plate, or place all on a baking sheet. (If you bake them on plates, you won't have to transfer them later). Brush the top of each bag with the remaining oil (1 teaspoon per bag).

• Bake until the paper is puffed up for about. 12-15 minutes or until internal temp is 145 degrees f.