Eastington@Paddington

receipt online: https://drhyman.com/blog/2022/10/31/orange-ginger-salmon-en-papillote/

Ingredients:

1 orange, zested and juiced

3 garlic cloves, microplaned

1-inch fresh ginger, microplaned

1 tablespoon toasted sesame seeds

¼ teaspoon sea salt 

¼ cup coconut aminos or tamari

1 ½ tablespoons avocado oil

4 (6-ounce) wild-caught salmon fillets, cut into 2-inch pieces

2 bok choy, cut lengthwise into quarters

1 bunch green beans (about 2 cups)

1 spicy red chili pepper, thinly sliced

About 20m. Simple.

I have tried this with salmon, ocean trout, skin on, skin off, fillet and cubed. The oil in the salmon is better for the papillote than trout. Cubed is better. More marinade in contact with fish. Buy the fish with skin on, and take it off.