Salmon en Papillote

Teriyaki Salmon

Parchment paper or aluminum foil, 12×18 inches

½ cup carrots, thinly sliced

1 cup broccoli florets

Olive oil to taste

Salt & pepper to taste

6 ounces skinless salmon

2 tablespoons teriyaki sauce

PREPARATION

1. Preheat oven to 350°F/180°C.

2. Fold the parchment paper in half, then open up.

3. On one half, lay down the broccoli and carrots. Drizzle on oil and sprinkle on salt & pepper.

4. Lay the salmon on the veggies, and pour on teriyaki sauce. 

5. Fold the parchment paper over the salmon, and cinch the paper together by folding it over itself along the edges. 

6. Bake for 20 minutes or until internal temperature of salmon reaches 145˚F/63˚C.

Korean Teriyaki sauce

1/2 Cup soy sauce

2 tablespoons rice wine vinegar

1/4 cup mirin or other sweet rice cooking wine

3/4 cup brown sugar

2 medium cloves garlic, minced (about 2 teaspoons)

1 teaspoon grated fresh ginger

1/2 teaspoon crushed dried red pepper (preferably Korean kochukaru, see note above)

2 teaspoons toasted sesame oil

1 tablespoon corn starch

1/4 cup finely sliced scallions

Heat soy sauce, vinegar, mirin, brown sugar, garlic, ginger, crushed red pepper, and sesame oil in a small saucepan over medium heat, whisking until sugar is dissolved. Combine corn starch with 1 tablespoon water in a small bowl and