Salmon in Foil with Mushrooms and Carrots

Ingredients

0 of 11 out on the counter

• 4 skinless wild sockeye salmon fillets (5 oz / 142 g each, 568 g in all)
• 8 oz shiitake mushroom caps, stems removed, thinly sliced
• 2 medium carrots, peeled and cut in thin matchsticks
• 1 medium onion, thinly sliced
• 4 tsp olive oil, 1 tsp for each packet
• 2 tbsp low-sodium soy sauce
• 2 tsp grated fresh ginger
• ¼ tsp black pepper
• 1 tbsp sesame seeds
• 2 tbsp chopped chives
• 4 thin lemon slices, one on each fillet

All set! Everything is out. Time to bake.

Method

1. 1Heat the oven to 425 °F. Tear off four sheets of foil, each about 12 by 14 inches. Set them on two baking sheets.
2. 2Stir the soy sauce and ginger together. Rub 1 tsp of the oil over the middle of each sheet of foil.
3. 3Spread a quarter of the onion on each sheet, then a fillet on top of it. Dust the fillets with the pepper.
4. 4Pile the carrots and mushrooms around and over the fillets. Spoon a quarter of the soy mixture over each, and lay a lemon slice on top.
5. 5Bring the long edges of each sheet together over the fish and fold them down twice. Fold in the two ends the same way. Leave a little air inside so steam can gather.
6. 6Bake 15 to 18 minutes. Open one packet away from your face, because the steam is hot. The salmon is done when it flakes and a thermometer in the thickest part reads 145 °F (USDA). If it is not there, close the packet and bake 3 minutes more.
7. 7Lift off the lemon. Sprinkle each packet with the sesame seeds and chives and eat from the foil or slide it onto a plate with its juices.