Packet-Steamed Salmon with Spring Vegetables
Firm, rich salmon is steamed in a packet with a pretty mix of spring vegetables and a citrus marinade. The basmati rice perfectly soaks up the flavors of this subtle, elegant recipe.
Servings
Produce
Cherry Tomato
10 5 oz
Green Beans
6 3 oz
Thyme
0.25 0.13 oz
Garlic
1 0.5 Clove
Carrot
5 2.5 oz
Green onion
2 1 oz
Protein & more
Basmati rice
1 0.5 cup
Atlantic Salmon fillets
1 0.5 lb
Pantry items
Olive oil
3 1.5 tablespoon
Sea salt
1 0.5 teaspoon
Black pepper
1/2 0.25 teaspoon
Spice mix
Citrus Marinade
Olive oil
2 1 tablespoon
Lemon juice
4 2 tablespoon
Honey
2 1 tablespoon
Prep ahead (optional)
a. Thinly slice green onion. b. Snap ends off green beans; leave whole or cut bite-sized. c. Peel carrots into ribbons. d. Mince or thinly slice garlic.
Instructions
1
Prep :
a. Preheat oven to 425º.
b. Pull off 4 pieces of foil or parchment paper (2 for 2-person portion), each approximately 10-12" long.
2
Cook rice:
a. In a medium saucepan over medium-high heat, add basmati rice, 1½ cups water (¾ cup for 2-person portion), and ¼ tsp salt. Stir to combine and bring to a boil.
b. Cover and cook at medium simmer until al dente, about 15 minutes. Set aside covered.
3
Cook salmon and vegetables:
a. Season salmon with ½ tsp salt and ¼ tsp black pepper and cut into four portions.
b. On each parchment or foil sheet, add 1 serving each of green onion (thinly slice rings), garlic (thinly slice), green beans (snap off ends, leave whole or cut bite-sized), cherry tomatoes (leave whole), and carrots (peel, continue peeling into ribbons).
c. Top with a serving of salmon and thyme (leave whole).
d. Drizzle citrus marinade over salmon and vegetables.
e. Loosely fold package with a long top seam. Note: If using parchment paper and the packet doesn’t stay closed, use a metal paperclip to secure the seam.
f. Place packets on a large baking pan. Bake until salmon is cooked through and vegetables are tender, about 10-12 minutes.
4
Serve:
a. Divide basmati rice among plates.
b. Carefully open each packet. Using a large cooking spoon, remove fish and vegetables and place on top of rice. Spoon over remaining cooking liquid.
c. Pour a glass of wine and enjoy.
Chef's notes
Any fish would work beautifully with this recipe.
All spice mixes and dressings made by Inner Chef from scratch with organic ingredients, local when possible.
This week’s local ingredients across all Inner Chef meal-kits come from:
Johnson’s Backyard Garden,
Austin TX
Austin TX
Gundermann Acres,
Wharton County, TX
Wharton County, TX
Fagan Family Farm
Lone Star Herbs,
League City, TX
League City, TX
G&S Groves,
Mission, TX
Mission, TX
The Farm Patch,
Pleasanton, TX
Pleasanton, TX
Kitchen Pride,
Gonzales, TX
Gonzales, TX
Fruitful Hill Farm,
Bastrop, TX
Bastrop, TX
J&B Farms,
Hondo, TX
Hondo, TX
Martinez Farms,
Pleasanton, TX
Pleasanton, TX
J&D Farms
Village Farms,
Marfa, TX
Marfa, TX