Orange-Ginger Salmon Packets with Broccoli, Sweet Potatoes and Kale
Yield: 2 servings
  • ¼ cup soy sauce
  • 1 tbsp minced fresh ginger
  • 1 tbsp dark brown sugar
  • 1 tsp dijon mustard
  • 1 tsp honey
  • 2 cups chopped kale
  • 1 small sweet potato, very thinly sliced
  • 2-3 cups chopped broccoli (about ½ of a small head)
  • 2 6-oz. salmon filets
  • 4 slices of fresh orange
  • olive oil
Make the sauce:
  1. In a small sauce pan over medium heat, bring the soy sauce, fresh ginger and dark brown sugar to a simmer, whisking to combine. When you see some bubbles and the sugar seems to have dissolved, take it off the heat. Whisk in the mustard and honey. Set aside.
Assemble the packets:
  1. Preheat the oven to 400°F. Lay out a large piece of parchment paper, about 12 by 18 inches.
  2. In the center of the parchment paper, put half of your torn kale in a small pile.
  3. Place half of the sweet potato slices on top of the kale. (We used a mandoline to slice our sweet potatoes. If you don't have one or can't get your sweet potatoes extremely thin - like potato chip thin - they won't cook through in the 20 minutes and you should cook them separately. Just a warning.)
  4. Lay half of the broccoli on top of the sweet potatoes.
  5. Put one of the salmon filets on top of your vegetable pile. Drizzle with a little less than half of the sauce.
  6. Place two orange slices on top of the salmon. Drizzle with a little more sauce, and then a little bit of olive oil.
  7. Fold up the parchment paper over the salmon and vegetable pile, crimping the edges closed at the top. This is easier with four hands. Just try to get it as closed as possible so the steam will stay in and you won't have any sauce leaking out.
  8. Repeat with the remaining ingredients for the second salmon packet.
  9. Place both packets on a sheet pan and bake for 20 minutes.
  10. Serve immediately. (Goes well with some rice and sautéed onions.)
adapted from Bon Appetit and Food and Wine
Recipe by Cake Over Steak at