Servings
Serves 4
This is the kind of weeknight dinner that feels special but comes together with minimal fuss. Fragrant coconut rice, made with our heirloom Charleston Gold rice, serves as the base for tender salmon baked in parchment packets with fresh greens. The ginger-scallion sauce is bright and aromatic, tying everything together with its punchy mix of soy, sesame, and fresh ginger. Baking the salmon en papillote (in parchment) keeps it incredibly moist and makes for a beautiful presentation when you cut open the packets at the table. It's healthy, elegant, and surprisingly easy, perfect for busy evenings when you want something that feels a little luxurious.
Ingredients
-
1 ½ cups WHF’s Charleston Gold Rice
- 1 can (13.5 ounces) coconut milk
½ cup water
- 2 fresh bay leaves
- 1 teaspoon minced fresh ginger
- 2 teaspoons coarse kosher salt
- 4 (5-ounce) filets salmon, skin removed
- 4 cups baby spinach or baby kale
½ cup finely chopped scallions (white and light green parts)
¼ cup soy sauce
- 2 tablespoons mirin
- 2 tablespoons finely grated fresh ginger
- 2 tablespoons toasted sesame oil
- 1 tablespoon rice vinegar
For the Ginger-Scallion Sauce:
Directions
Place the rice in a colander and set inside a bowl. Rinse under running water for 1-2 minutes until water runs clear, then drain thoroughly.
In a heavy-bottomed pot with a tight-fitting lid, combine coconut milk, water, bay leaves, ginger, and salt.
Bring to a boil over medium-high heat, then stir in rice and immediately reduce to low heat and cover. Cook gently for 20 minutes without lifting the lid.
Preheat oven to 400°F.
While rice cooks, cut 4 large heart-shaped pieces of parchment paper. Fold the parchment in half down the middle and place 1 cup of greens just off center (closer to you). Place a salmon filet on top of the greens, then spoon 1 tablespoon Ginger Scallion Sauce over the top.
Fold the parchment over the top and crimp the rounded edge tightly closed so no steam will escape. Transfer to a sheet pan and bake for 10 to 15 minutes, depending on the thickness of your filets.
Ginger Scallion Sauce - Makes about ¾ cup
Mix ingredients together in a small bowl.
