Ginger Soy Salmon En Papillote w/ Chilli Edamame!

We’ve got an amazing recipe for you today Tasty25ers! This Ginger Soy Salmon En Papillote with Chilli Edamame recipe sent into us by Emma McQueen and from London, England is sure to be a hit in our food conscious community. It’s a delicious, healthy, low fat recipe that’s full of excellent color & flavor! Emma correctly noted in her recipe submission that the “salmon contains Omega-3, vitamins B12 & B6, and provides your entire daily dose of vitamin D!” Give this recipe a try, and share your thoughts on this wonderful recipe by rating and commenting below. Enjoy, share this with someone,  and Happy Cooking! – Tasty25 Staff



What you need:

2 Salmon fillets

1 Cup of edamame, shelled

2 Cloves of garlic (Finely chopped)

1 Red chili (Finely chopped, and de-seeded.)

1 Handful of coriander (Finely chopped)

4 Tbsp. low-sodium soy sauce

1 Tbsp. Olive Oil

1/2 Tsp. ginger (Finely chopped)

Raw king prawn shrimp, shelled (Optional)

A pinch of sea salt


Directions: (Approximate cook time: 25 minutes; Serves 2 adults.)

  1. In a medium-sized bowl, add 1 clove of the chopped garlic, ginger, and soy sauce.

  2. Next, take one square of tin-foil per salmon fillet, and one for the shrimp if you want to make them as well; Place the salmon on the foil, and fold in the edges, pinching them to make a nest-like wrapper around the fish/shrimp.

  3. Pour the soy, ginger and garlic mixture evenly between the 3 aluminum foil wrappers; Seal up the top of the wrappers, folding over the foil so it encases the fish/shrimp.

  4. Put the parcels of fish in the oven, and cook for 15-20 minutes depending on the size of the salmon fillets. (The shrimp require 10 minutes in the oven.)

  5. With the salmon/shrimp in the oven, place a skillet on the stovetop, and set to medium-high heat; Saute the additional clove of chopped garlic with the chili in your olive oil; Add the edamame and stir until they have cooked through. (Add a pinch of sea salt if desired.)

  6. When the salmon is ready, remove from the oven and serve on a bed of the chili edamame; Scatter the shrimp around the plate if you included them.

  7. Drizzle the remaining soy ginger sauce from inside the aluminum foil over the salmon; Garnish with fresh chopped coriander and serve immediately.

  8. Eat & enjoy!

 Thanks Emma for sending in this wonderful arrangement to Tasty25 Magazine! What’s your Tasty25 creation? Send in your recipe, and be featured on Tasty25 by going to the “Submit Your Tasty25 Creation” page.

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