I don’t know if I’ve told you that I’m a reformed food snob. For years, I’d only eat the best of this and that…as prices skyrocketed, my budget diminished. I still found ways to eat well, case in point, these Asian Salmon Packets.
Asian Salmon Packets
See, I didn’t just make it willy-nilly when I had the craving, or just scan the grocery ad and think, “That looks like a decent price.” (Just because the ad said it was on sale.) Instead, I followed my 12 Strategies for Eating Better on a Budget.
About Asian Salmon Packets:
Salmon Packets are cooking “en Papillote,” which means in paper. The paper packets create a moist environment, and the steam generated gently cooks the contents. It’s a fabulous way to cook any fish, and an ideal way to cook any of the leaner budget-priced salmon. It always comes out perfectly flaky and never dry.
This is a dish with so many payoffs. Besides looking all gourmet and fancy (it’s impressive and fun, so points for presentation), it’s amazingly easy, the method is healthy, and the packets seal in and intensify the flavor. Bonus: your oven won’t smell of fish using this method.
Making Asian Salmon Packets:
These packets have a bit of an Asian flavor. After the fish is placed on the paper, it’s drizzled with a little honey, Sherry or mirin, and Sesame and Soy; that basically makes a simple Teriyaki. Make sure to toss on a few Snow Peas and a sprinkle of Sesame seeds.
Then close up the packet! Directions are in the recipe, but it’s incredibly easy. It’s a fun project for kids learning to cook. The funny thing is, in person, you really don’t notice any little “flaws” in the folding. Each as it comes out of the oven is all puffy, and the anticipation builds as they’re placed on the plates.
Impressive for guests, these Asian Salmon packets are easy enough for everyday and such a fun and fabulous way to cook.
Coho Salmon filets – I’ve trimmed them and saved the trimmings for another dish. If there aren’t enough, I’ll freeze and add to them next time around.
About the Salmon:
I had to get more creative, let go of my snobby ideas, and figure out how to work marvelous magic with budget-priced items – and most of all, shop well.
Cooking fish in parchment, like this, en papillote, is an ideal way to take advantage of normally lower-priced but still wild-caught salmon. Look for Coho, sometimes called Silver Salmon, which you might recognize by its reddish-orange color.
It’s a middle-of-the-road Salmon, with less Omega-3s and oils of the highly prized (and pricy) King (Chinook) salmon and the next best, Sockeye salmon.
The gentle steam inside the packet does wonders for the leaner Coho salmon; smoking, poaching, and slow cooking methods also work.
Serve With:
Any rice or simple rice pilaf would be marvelous. I sometimes serve with this quick five-minute Kicked Up Couscous. I think it goes well with the flavors and the snow peas. If you’re ambitious, consider Fried Rice.
A small salad can never be wrong.
Kicked Up Couscous
Leftover Asian Salmon Packets:
Store in the refrigerator, tightly covered, for three to four days.
- For best results, reheat servings, lightly covered, in the microwave.
- Larger amounts may do better in the oven. Reheat in a preheated oven (350 degrees F.), covered, for 15 to 20 minutes. If it appears dry, drizzle with just a little water, cover, and heat for a few more minutes until absorbed.
Although not optimal, freezing is possible. Thaw overnight in the fridge before heating.
Other Salmon Recipes You Might Like:
Pricy Salmon is a treat at our house, but an important one with so many health benefits. Here are a few others from my site, but be sure to use the search bar or follow the tags at the bottom of the post for more.
Salmon en Papillote – open the parchment right away, or the salmon will continue to cook in the steam.
Mediterranean Salmon Salad with Classic Greek Vinaigrette
Saving Money on Groceries:
What you pay for groceries depends on not just WHERE you shop, but WHEN. Be strategic and stock up at rock-bottom prices.
- The best sales are before holidays; check out Win at the Grocers. Think beyond the occasion & use the opportunity to stock up at a low for the coming weeks to months.
- If available, take advantage of discount stores like Aldi or Lidl. The pricing at Buyer’s clubs is not always the lowest, but can trump in quality. Be selective when shopping there.
Salmon:
There are a few ways to work a nice piece of salmon or other pricey fish into your budget.
- Shop Strategically: Fresh Pacific Salmon is in season from May through September (read more here), and you will find some of the best pricing before the Summer Holidays.
- Consider Frozen: It’s often less expensive than fresh. Look for some of the best pricing of the year during Lent. Other holidays are increasingly becoming good options for sale pricing.
- Know Where to Buy: Check out the discount stores for low pricing, but you might get more bang for your buck (and better quality) at your Buyer’s Club; they’re also known for fabulous specials.
- Utilize Portion Control: Restaurants do. If buying a side or fillets, carefully cut into portions and use the scraps for another dish or meal where the fish isn’t the “star”.
- Be Open-Minded: Salmon doesn’t always need to be the “best.” The “off-cuts” or trimmings, and “odd” pieces of the same quality may be heavily discounted. Take advantage.
- Cost Average: Pair pricier proteins with inexpensive sides; choose several cheaper meals in the same week to balance the cost of a pricier one.
Snow Peas:
- Snow Peas are in season from spring through summer; there is some availability year-round, but you’ll pay for it.
- Pick up the amount needed from a produce bin or shop at an Asian market. If you’re limited to buying packages, have another use for the remainder (they’ll keep for a week in a plastic bag in the crisper, or quickly blanch, cool, and freeze).
Hi to all my frugal friends! Thanks for visiting. I hope you’ll enjoy this fabulous dish and hope you’ve found a few helpful hints to get salmon to the table, even on a budget! Happy cooking and eating to you.
Mollie
Asian Salmon Packets
Asian Salmon Packets
- Prep Time: 10 minutes
- Cook Time: 14 minutes
- Total Time: 25 minutes
- Yield: 4 servings 1x
- Category: Main Dish Fish
- Cuisine: Asian
Ingredients
- 4 filets of Salmon, about 3 to 4 ounces each
- 4 ounces of Snow Peas, cut in half lengthwise or Chinese Pea Pods, a small handful
- 4 tablespoons Soy Sauce
- 4 tablespoons Oil (I use olive or a mixture of olive and a little sesame)
- 4 tablespoons Sherry or Mirin
- honey, 1/2 teaspoon per fish
- toasted sesame seeds
- 4 squares of parchment at 15″
Instructions
Preheat oven to 375 degrees F. Place a piece parchment on each of four plates (the curved edge of the plate will help hold the sauce as you fold the packets).
On one side, close to but not at center, place the filet. Top with 1/4 of the snow peas. Sprinkle with one tablespoon each of Soy, wine or sherry, and oils or oil. Sprinkle sesame seeds over the top.
Fold, using directions below. Place on a rimmed baking sheet (just in case) and bake in a 375 degree F. oven for about 14 minutes, or until the packets have puffed up and the parchment takes on a little color. Watch carefully. A slight variance in oven temperature makes a drastic difference in timing at this high temperature.
Open packets right away so they do not continue to cook. You can tear open, cut open, or just put a slit in the middle of the packet with a knife. Be careful of hot steam escaping!
Note: At 14 minutes, my oven turns out beautiful salmon, just cooked, flaky, and still moist. Your oven may vary, and using different sizes of salmon and/or different vegetables can alter the timing. Follow the visual cues, looking for the packet to be puffed up and the parchment just coloring slightly from the heat.
- Fold the parchment or foil in half, enclosing the fish – you can trim your parchment into a round or a heart, but it’s not necessary.
- Starting at the folded edge, turn the edge over (it will make a small triangle), then holding that triangle in place, move over about an inch or so and make another fold.
- Continue around the fish, forming a packet. Tuck the end under.
- If, for some reason, your tucked end won’t stay down (which happens sometimes), place a paper clip over it. If you don’t have a paper clip handy, just lay a butter knife over the end.
