Baked Salmon with Herbs

In Vietnam, we wrap fish in banana leaves and grill over charcoal. This concept of cooking is similar to the French dish called fish en papillote, which mean fish wrapped in parchment paper and baked in the oven. I posted this recipe on my blog in January 2012. As for the Asian style cooking of fish in banana leaves, many recipes share the same common spices. However, I love to prepare this dish when summer is here because my herbs garden has fully grown. The fresh herbs make a different taste for this recipe. I do not have banana leaves, so I use the parchment paper instead. It is an easy, healthy, and simple recipe.

Ingredients:
Two 6 oz. salmon or trout fillets
Sauce ingredients:
3 tbs Ponzu sauce
1 tbs rice vinegar
1 tbs mirin
1/8 tsp salt
Juice and zest of one lime
Herbs:
1/2 cup chopped cilantro
2 tbs mints, chopped
2 tbs basil (sweet or Thai basil)
2 garlic cloves, minced
2 tsp grated fresh ginger
2 hot Thai chilies, sliced (optional)
1/2 cup sliced red onions

Directions:
Preheat oven to 375°. Cut out two 14” x 15” pieces of parchment paper.
In a small bowl, combine the sauce ingredients, and in another bowl combine the herbs mixture and set both bowls aside.
Fold each piece of the parchment paper in half and then unfold.
 Near the center of each piece of parchment paper, place half of the red onions, then a salmon fillet, then top with half of the herbs, and finally pour half of the sauce over the fish. Fold the other half of the paper over the fish to enclose it.

Seal the parcels by folding and pleating the paper ends tightly together.

Place on a baking tray and bake in the preheated oven for 15 to 20 minutes.

Remove from oven and place on serving plates. Serve with rice.