Teriyaki Salmon Packets

Ingredients

3 medium carrots, peeled and thinly sliced 2 cups broccoli florets

1 cup snow peas, trimmed

1 red bell pepper, seeded and thinly sliced

8 shiitake mushrooms, sliced and stems trimmed

3 tablespoons avocado oil

3 tablespoons toasted sesame oil

¾ teaspoon fine sea salt

¼ teaspoon freshly ground black pepper

½ cup Stir-Fry Sauce (page 27)

2 tablespoons honey

¾ teaspoon ground ginger

¾ teaspoon garlic powder

6 (6-ounce) pieces skinless salmon fillet

Sliced green onions, white and tender green parts, and black sesame seeds, for garnish

Directions

Preheat the oven to 350 °F. Cut six large pieces parchment paper (each about 18 by 13 inches).

In a bow, toss together the carrots, broccoli, snow peas, bell pepper, mushrooms, avocado oil, sesame oil, salt, and pepper.

In a small bowl, whisk together the stir-fry sauce, honey, ginger, and garlic powder to make a teriyaki sauce.

Fold each piece of parchment paper in half crosswise to create a crease, then unfold to lie flat. Divide the vegetables evenly among the parchment pieces, pling them high on one half of each piece, positioning them just beyond the crease line and leaving a 2-inch border around the edges. Lay a piece of salmon on top of each vegetable portion and then drizzle the teriyaki sauce on the salmon, dividing it evenly among the packets.

Fold the uncovered half of each parchment packet over the salmon, then, beginning at one end of the open edges, fold over the edges, making small, right pleats as you go. Continue to fold and pleat until you reach the opposite open end and the packet is a half-moon shape. Check your folds to make sure the packet is well sealed so no steam will escape. Place the sealed packets in a single layer on a large sheet pan. If necessary, divide the packets between two pans.

Bake for 18 to 20 minutes, until the fish feels semifirm to the touch throug the paper and the paper is browned.

Open the packets, sprinkle the salmon with the green onions and sesam seeds, and serve immediately.