Salmon, broccolini, and rice get cooked together in parchment packets for an easy and delicious weeknight meal with little cleanup!
HOW ASIAN SALMON PACKETS CAME INTO MY LIFE
Way back when (how long ago, who knows) I bought the book 28-Day Transformation Diet by Australian Women’s Weekly at Winners. Not because I wanted to follow the diet perse, but because the photography was different and some recipes really caught my eye – hello protein zoats!
Anyways, I did end up loosely, and I mean very loosely, following the diet and I came away with some recipe ideas that really stuck. One of them being these easy asian salmon packets.
The original recipe, Asian fish parcels, calls for barramundi. However, I always opt for salmon instead because I usually have some fresh or frozen on hand and thought it would be more accessible. I also tweaked a couple other ingredients so that this recipe can be easily made on weeknights with ingredients that most people have in their fridge and pantry.
Why I love Asian Salmon Packets
Number one thing on a weeknight, especially after a long day at work, is easy prep and easy cleanup. This recipe addresses that in two ways.
Microwave rice. I don’t know what possessed me to buy microwave rice that one day, but I am happy I did. They are a lifesaver. Sure making rice is no big deal, and I still cook my own long/medium-grain white rice. But when it comes to brown rice, or if you’re short on time, or if washing another pot is not your thing, microwave rice packs are the way to go. Plus they even have all sorts of different types and combos (I really like rice and quinoa for grain bowls).
The use of parchment paper packets. We can also be fancy and say en papillote. And if you don’t have parchment you can always use aluminum foil. Regardless of what it is called or what you use, cooking in a packet beautifully steams the salmon and broccolini and does not dirty your baking sheet!
Recipe Notes
Grain. Like I said above, microwave rice is the way to go for easy and quickness. You can also use whatever leftover unseasoned rice you have in the fridge/freezer.
Vegetables. I used broccolini here because I love buying the bag from Costco. You can also use regular broccoli and/or add red peppers, bean sprouts or separated bok choy.
Salmon. You will want to make sure both pieces of salmon are similar in size to ensure even cooking for both packets.
Sauciness and heat. No lie, I love sauces and will likely double a recipe’s sauce to have more. You can do the same here. Additionally, you can choose how to and how much heat you bring to the dish. The original recipe calls for fresh red chilies, but I cannot find them in my grocery stores anymore (it’s quite sad). So I like to use jarred minced chilies, but you can also use sambal oelek, sriracha, etc.
EASY ASIAN SALMON PACKETS FOR TWO
Salmon, broccolini, and rice get cooked together in parchment packets for an easy and delicious weeknight meal with little cleanup!
INGREDIENTS
Sauce:
- 2 tbsp. water
- 1 tbsp. soy sauce (gluten-free if needed)
- 1 tsp. sesame oil
- 1 tsp. minced chili peppers (or sambal oelek or sriracha)
- 2 garlic cloves, minced or grated
- 1 tsp. ginger, minced or grated
- Juice of half a lime (the other half can be used to serve)
Salmon packets:
- 1 pkg. microwave rice (no need to microwave, it will heat in the packet)
- 8-10 broccolini stems
- 2 salmon fillets (about 6 oz.)
- 2 scallions, sliced
- cilantro for garnish
INSTRUCTIONS
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Heat oven to 400°F with rack centred in the middle of the oven.
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Combine 2 tbsp. water, 1 tbsp. soy sauce, 1 tsp. sesame oil, 1 tsp. minced chilies, 2 minced garlic cloves, 1 tsp. minced ginger with juice of half a lime in a bowl.
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Cut two pieces of parchment paper big enough to make the salmon packets, about 15" in length, and fold in half.
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On one half of each parchment paper layer: rice, broccolini and salmon. Spoon sauce equally over each salmon fillet and top with about half of the scallions.
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Fold parchment over the ingredients and seal by making a series of folds around the salmon. Bake for 15-18 minutes or until thermometer inserted at the centre of the salmon reads 145°F (see recipe note). Once cooked, let rest for a minute or two, open each packet and top with remaining scallions. Serve with cilantro and lime wedges.
RECIPE NOTES
The first time you make the recipe you may want to check the temperature after 15 minutes to get the proper cooking time for your oven. After you know your timing, don't check the temperature in the future because the thermometer holes allow steam to escape.
Did you make this recipe?
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Tools I Used for Asian Salmon Packets
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