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Baked Salmon Packets

Cooking Method:   ----
Cook level:   Level
Serving Size:   4  (person)


Lee Kum Kee Premium Oyster Sauce 1 tsp
4 oz. salmon fillets, skinless 4
Carrot peeled and julienned 3 oz
Fine green beans, halved 3 oz
Broccoli florets 4 oz
Butter, melted 1 oz
Parchment paper


Lee Kum Kee Premium Oyster Sauce 1 tsp


Lee Kum Kee Premium Oyster Sauce 2 tbsp
Lee Kum Kee Teriyaki Sauce 1 tbsp

1.   Marinade:2 Tbsp. Lee Kum Kee Premium Oyster Sauce1 Tbsp. Lee Kum Kee Teriyaki Sauce1 Tbsp. Dried coconut or sesame seeds1 Tbsp. Lime juice2 tsp. Fresh ginger, grated
2.   Heat oven to 400˚F.
3.   Mix marinade ingredients. Coat fish with this mixture.
4.   Cut 4 pieces parchment paper, about 11 x 19 inches each.
5.   Mix melted butter with 1 tsp. oyster sauce and toss with vegetables. Divide between the pieces of paper and finish with fish, spooning any remaining marinade over top.
6.   Fold and twist the sides to form packets, tucking loose ends under
7.   Transfer to baking tray and bake 20 minutes, until fish is cooked. Timing will depend on thickness of fillets.
8.   Serve with cooked brown basmati or wild rice.


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