Salmon is widely popular not only for its great taste and health benefits, but also because of its versatility. In this recipe by acclaimed chef Rick Moonen, brand ambassador for FreshDirect’s salmon supplier True North, our flakey, tender fillets are drizzled in rich, tangy homemade teriyaki sauce and set on a leek salad bed.

Total Recipe Time: 1 hour
Makes 4 servings

What You’ll Need:
4 salmon fillets, skin removed
3 tbs soy sauce
4 tbs tomato ketchup
2 tsp seasoned rice wine vinegar
1 tbs sugar
2 cloves garlic, minced
3 tbs fresh ginger (1 tbs grated for the sauce + 2 tbs chopped for the leeks)
2 tbs olive oil
2 leeks, thinly sliced, rinsed and dried
4 small red chili peppers, thinly sliced
4 sprigs fresh cilantro (optional garnish)

What to Do:
In a stainless bowl, whisk together the soy sauce, ketchup, rice wine vinegar, sugar, garlic and 1 tbs. of grated ginger. Place the salmon in a shallow, nonmetallic dish. Pour the mixture over the salmon, toss well and marinate for about 30 minutes while you prepare the leeks.

Place a large stainless sauté pan over high heat. Add the olive oil, 2 tbs. of chopped ginger and the leeks and quickly sauté them for 3 minutes. Lightly season the leeks with salt. Remove them from the pan and allow to cool on a tray.

Pre-heat the oven to 400°. Lay out four large squares of heavy duty aluminum foil on the table (approx. 18 X 12 inch). Fold them in thirds and open them back up. In the center of the foil, place a small mound of the cooked leeks and top with the marinated salmon, include the marinade. Garnish the salmon with the chili pepper slices and fold the foil over to form a sealed packet. Repeat with the remaining ingredients to make 3 more packets.

Set the packets on a baking sheet and bake for 15 minutes in a convection (with fan) oven or 20 minutes in a regular oven.

Open each packet carefully…there is going to be a small burst of hot steam. Slide the cooked fish and vegetables out onto a plate, with any juices. Garnish with fresh cilantro (optional).