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We brought the kids to Disney World last week and ate at a lot of places catered to tourists. We were limited with time and two younger kids, so we had to eat at convenient places like eateries inside the theme parks or tourists-oriented chain restaurants. I was so ready to eat a light, home-cooked meal by the end of our trip. I was sick of fried, greasy, bland-tasting meals. It reminded me of my parents that no matter where they are in the world, they somehow always find their ways to a Chinese restaurant after a few days of trying out local cuisine. I suppose it’s comfort food for them. I still remember eating Chinese food in Paris instead of eating more of those crusty French baguettes. Those Asian parents! I suppose I’m becoming one like them. I was craving a light, home-cooked Asian meal. Ha!

I like to keep a bag of frozen salmon fillets from Costco in my freezer for quick (emergency) meals. They thaw fairly quickly and I love how they are individually-packaged. I can just take out how much I need. Yes, I know. Bad for the environment, but saves me lots of trouble.

Chinese people say ginger and scallions together will eradicate the “fishiness” of fish. This dish makes my house smells so good. I can’t stand lingering sautéed onion smell, but I love the combination of ginger and scallions together with rice wine.

This is a super-easy dish to make. Just put it together and pop in the oven. You’ll have a healthy meal in 15 minutes.

 

Ingredients:

serves 4

 

4 (7 ounce) boneless salmon fillets

4 inch ginger piece, peeled and julienned

4 scallions, julienned

1 teaspoon rice wine

1 teaspoon salt

4 large pieces of parchment paper

 

Directions:

1. Preheat oven to 400 degrees.

2. Place the parchment paper pieces onto a large baking sheet, then place individual salmon fillets onto parchment paper. One fillet on each piece of parchment paper.

3. Salt the individual salmon fillets front and back. Divide the julienned ginger and scallion equally to four portions and place on top of the salmon fillets. Sprinkle rice wine onto the top of each salmon fillets.

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4. Seal the parchment packages tightly. Place in oven and bake in preheated oven for 15 minutes or until cooked through.

5. Carefully open the package or rip through center of parchment package before serving.

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