Asian Salmon With Ginger
1 – 2 fillets fresh salmon (wild is preferable, of course)
Scallions, sliced lengthwise
1 tablespoon rice wine vinegar
1 tsp honey
1 clove of garlic, minced
1 tsp soy sauce
- Place fish on top of scallions on parchment paper.
- Combine liquid ingredients and garlic in a small bowl, mix together, and then pour over fish.
- Seal up parchment pouch and bake for 12 – 15 minutes at 425 degrees F.
- Open pouch, enjoy the steam and enjoy!