Easy Weeknight Salmon

Jon and I picked up some pre-made parchment paper packets filled with salmon, kale, and quinoa from the grocery store last weekend. They were so good. I really liked how convenient they were. They had everything all in the pouch, ready to bake. Of course, knowing me, I would have to work on a version of my own. You know how I like to put my own spin on things!

I love having meals that I can make the day before and baking the next day. These packets take hardly anytime at all to bake. A few minutes of preparation, and you’ll have an entire meal in one pouch! Brilliant! Great for a quick weeknight meal.

Ingredients:
4 6oz Salmon filets
2 cups fresh broccoli (or any other green vegetable you like such as: Fresh green beans or Brussels sprouts)
2 cups instant rice pilaf
2 tbsp Dijon mustard, divided into ½ tbsp

 

For the sauce:

¼ cup honey
¼ cup soy sauce
2 tablespoons bourbon
2 tablespoons brown sugar
¼ tsp ground ginger
¼ tsp garlic powder
2 tsp white vinegar

 


Prepare the rice pilaf according to package instructions. Set aside and allow the rice to cool.

Combine the sauce ingredients in a small saucepan and stir. Bring the sauce to a low simmer. Simmer for about 10 minutes, stirring occasionally.

Lay four sheets of parchment paper out (be sure they are large enough to accommodate your fish, vegetables, and rice to be able to fold it closed).

Spoon ½ cup of rice onto each sheet of parchment paper.  Lay a filet of salmon on top of the rice for each sheet of parchment paper. Spread ½ tbsp of Dijon mustard onto each piece of salmon.

 

Spoon in ½ cup of broccoli per packet.

Top each filet with 2 tbsp of the sauce.

Fold the parchment paper over the food and roll up the sides to close.

Place the salmon packets on a baking sheet, and bake on 375 degrees Fahrenheit for about 15 minutes. The thickness of the salmon will make the baking time vary, you may have to cook them a little longer than 15 minutes.

Transfer the packet to a plate and open it carefully (don’t eat the parchment paper, discard it).  You can transfer the salmon, rice and vegetables to the plate and discard the parchment paper as well.

 


Instructions without photos:

Ingredients:
4 6oz Salmon filets
2 cups fresh broccoli (or any other green vegetable you like such as: Fresh green beans or Brussels sprouts)
2 cups instant rice pilaf
2 tbsp Dijon mustard, divided into ½ tbsp
For the sauce:
¼ cup honey
¼ cup soy sauce
2 tablespoons bourbon
2 tablespoons brown sugar
¼ tsp ground ginger
¼ tsp garlic powder
2 tsp white vinegar
Prepare the rice pilaf according to package instructions. Set aside and allow the rice to cool.

Combine the sauce ingredients in a small saucepan and stir. Bring the sauce to a low simmer.  Simmer for about 10 minutes, stirring occasionally.

Lay four sheets of parchment paper out (be sure they are large enough to accommodate your fish, vegetables, and rice to be able to fold it closed).

Spoon ½ cup of rice onto each sheet of parchment paper. Lay a filet of salmon on top of the rice for each sheet of parchment paper. Spread ½ tbsp of Dijon mustard onto each piece of salmon. Spoon in ½ cup of broccoli per packet. Top each filet with 2 tbsp of the sauce.

Fold the parchment paper over the food and roll up the sides to close.

Place the salmon packets on a baking sheet, and bake on 375 degrees Fahrenheit for about 15 minutes. The thickness of the salmon will make the baking time vary, you may have to cook them a little longer than 15 minutes.

When are you making this Easy Weeknight Salmon?

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