Fusion of Flavors!
The spicy, earthy taste of ginger pairs perfectly with rich salmon but the surprise flavor is the musky aroma of truffles from the Truffle Soy Sauce that converts this simple dish into a gourmet taste experience.
Asia meets Italy in this unique and decadent tasting Truffle Soy Sauce – a little goes a long way as it combines a slightly garlicky truffle flavor with the rich, savory and umami flavors of soy sauce. A match I didn’t realize would be so intoxicatingly good!
Cooked together with crisp tender broccoli along with part peppery and spicy while slightly sweet, citrusy and pungent ginger, over omega-rich salmon, this dish marries myriad flavors into one sensational taste explosion.
This French technique of cooking “en pappiotte” or in a parchment paper packet sounds complicated and fussy, but is surprisingly easy so BE BRAVE and try this approach with this recipe, as well as my Grouper recipe on the blog. It results in delicious, quick meals that are also super healthy. Who doesn’t want that in less than 30 minutes!
Ginger & Truffle Salmon Packet
2 tablespoons O&V Truffle Soy Sauce *
1 tablespoon honey
1 tablespoon O&V Honey Ginger vinegar *
½ teaspoon fresh cracked pepper
½ teaspoon red chili flakes (more to taste)
½ lb broccoli florets
1 ½ inch piece ginger, peeled and julienned
2 spring onions
2 skinless salmon fillets (5 oz each)
2 portions steamed white or brown rice or mashed potato
Lime wedges to serve
Salt and pepper to taste
Preheat the oven to 425 F. Prepare the rice.
Chop the broccoli, into medium sized florets, separate the green part of the spring onion and slice fine. Thinly julienne the white parts of the spring onion.
In a bowl, combine the truffle soy sauce, honey, and honey ginger vinegar along with the fresh cracked pepper and red chili flakes.
Fold two 15-inch square pieces of parchment paper in half. Starting at the fold of each piece, draw a half of a large heart shape. Cut along the lines and open to create a large heart-shaped piece of paper.
Divide the broccoli florets between the two pieces of parchment paper, laying them on one side of the crease of each parchment piece. Top the florets with a piece of salmon.
Divide the truffle soy and honey mixture over the salmon pieces and top with the whites of the spring onion and the ginger juliennes. Add salt and pepper to taste.
Fold the parchment at the crease over the fish and broccoli and starting at the top of the heart, make small, tight, overlapping folds along the outside to seal the packet (leave enough space inside the packet over the fish).
Place packets on a baking sheet and place in the oven for 12-15 minutes (depending on the thickness of the salmon).
Remove from the oven and transfer packets to individual plates. Open the packets, garnish the fish with the finely sliced green parts of the spring onion. Serve with steamed rice or mashed potatoes and a wedge of lime.
Active time 15 minutes Total Time: 30 minutes
* Traditional soy sauce combined with the powerful flavor and aroma of truffles this Truffle Soy Sauce has a unique fusion of flavors that is irreplaceable. However, you may simply use plain soy sauce or oyster sauce although that will certainly change out the flavors of this dish.
The Honey Ginger vinegar adds a nice sweet and tangy component along with another layer of ginger flavor. You can substitute with our Lime & Ginger vinegar or a high-quality rice wine vinegar and add a little more honey and ginger to the recipe.
Categories: Entrée, Gluten Free, Dairy Free, Seafood, Fish, Broccoli, Easy Weeknight Meal, Quick Dinner, Salmon, Broccoli, Ginger, Truffle Soy Sauce, Honey Ginger Vinegar, Lime Ginger Vinegar, Easy Entertaining, 30-Minute Meal,