Learning to cook ‘en papillote’ can be a challenge for the home cook. The French technique is accomplished by folding fish and aromatics in parchment paper while baking, as the steam creates a natural cocoon, locking in moisture and giving the fish a delicate fragrance. In this recipe, salmon fillets are cooked with Asian flavors using this French technique, while brushing the salmon with soy, honey and a spicy chile bean paste before roasting. The salmon is served alongside a fragrant sautée of crunchy green beans, snow peas, ginger and shichimi togarashi, your kitchen will smell almost as good as your meal will taste.
Ingredients: For the Salmon:
2 Tablespoons honey
2 Tablespoons reduced sodium soy sauce
1 Tablespoon rice wine vinegar
1/2 teaspoon doubanjiang chile paste*
2 teaspoons vegetable oil, plus more for brushing
2 teaspoons shichimi togarashi seasoning*
Two 6 to 8-ounce pieces salmon fillet
One 1-inch piece of ginger, peeled and finely minced
For the Green Beans and Snow Peas:
1/2 teaspoon olive oil
1/4 pound fresh green beans
1/4 pound fresh snow peas, topped and stemmed
1 Scallion, sliced on the diagonal
1 clove garlic, minced
1 teaspoon sesame seeds
Kosher salt, to taste
Ground black pepper, to taste
Shichimi togarashi, to taste
Preheat oven to 425 °F.
In a small bowl whisk together honey, soy sauce, vinegar, chile paste, ginger, salt, pepper and shichimi togarashi . Set aside.
Set two 15-inch squares of parchment on work surface. Brush both sides of the paper with vegetable oil. Place a salmon fillet in the center of the paper. Season with salt and pepper and pour the glaze over the salmon. Fold parchment over contents; pleat edge to seal, forming a half-moon. Bake on a baking sheet 20 minutes.
While the salmon is cooking, heat the olive oil a large saute pan over medium high heat. Add in the green beans and snow peas and stir to cook, uncovered, 3 to 5 minutes or until tender but still crisp.
Place the vegetables in a large bowl. Add the scallions garlic sesame seeds, and season with salt, pepper and shichimi togarashi . Drizzle with olive oil and gently toss to combine.
To serve the salmon, place the packet on a plate. Cut the paper with kitchen scissors to open the packet. Serve the green beans and snow peas along side and enjoy!
Doubanjiang chile paste and shichimi togarashi can both be purchased at Asian Markets. You can also make your own shichimi togarashi seasoning (click here for Homemade Shichimi Recipe).
Shichimi tōgarashi ( 七味唐辛子), also known as nana-iro tōgarashi (七色唐辛子) or simply shichimi, is a common Japanese spice mixture. containing seven ingredients.
Togarashi, the Japanese word for “chiles,” is a group of condiments always including chiles that bring out the clean, simple flavors of Japanese food.
A typical blend may contain:
-coarsely ground red chilli pepper (the main ingredient)
– roasted orange peel
-black sesame seeds
-white sesame seeds
– ground ginger
–nori or aonori
Some recipes may substitute or supplement these with poppy seed, yuzu peel,rape seed or shiso.
Shichimi should be distinguished from ichimi tōgarashi (一味唐辛子), which is simply ground red chili pepper, and means literally “one flavor chili pepper” (ichi meaning “one”).
The culinary history of this spice mix dates back at least to the 17th century, when it was produced by herb dealers in Edo which is current day Tokyo, and sometimes it is referred to as Yagenbori (Japanese: 薬研堀, from the name of the original place of production). Most shichimi sold today come from one of three kinds, sold near temples: Yagenbori (やげん堀?) sold near Sensō-ji, Shichimiya (七味家?) sold near Kiyomizu-dera, and Yawataya Isogorō (八幡屋磯五郎?) sold near Zenkō-ji.
Yagenbori Shichimi Togarashi Shin-Nakamise Main Store in Asakusa,Tokyo.
Togarashi works well with fatty foods such as unagi (broiled eel), tempuras, shabu shabu , which are small bits of food cooked in rich broth, noodle dishes, and yakitori (grilled dishes). Nanami togarashi is a close cousin, with a slightly different proportion of ingredients emphasizing citrus zest.
Makes About 1/2 Cup Ingredients:
2 Tablespoons sansho (or 1 tablespoon black peppercorns)
1 Tablespoon dried tangerine peel
1 Tablespoon ground red chile pepper
2 teaspoons flaked nori
2 teaspoons black sesame seeds
2 teaspoons white poppy seeds
2 teaspoons minced garlic
Combine the sansho (or black peppercorns), tangerine peel, ground red chile pepper, nori, and minced garlic.Grind the first four ingredients together to a chunky consistency.Add the black sesame seeds, white poppy seeds to the ground mixture. Store refrigerated in an airtight container up to 1 month.