Best 5 Teriyaki Fish And Veggies In Foil Packets Recipes

HONEY TERIYAKI SALMON AND VEGGIES IN FOIL

Steps:

• Preheat oven to 400 degrees.
• For the sauce: In a small saucepan whisk together soy sauce, 3 Tbsp water, honey, rice vinegar, garlic, ginger and sesame oil. Season lightly with salt as needed.
• Bring to a boil over medium-high heat. In a small bowl whisk together cornstarch with remaining 2 Tbsp water until well combined. Pour into sauce mixture, reduce to medium and allow to boil 1 minute while stirring constantly.
• Remove from heat and let cool slightly, about 5 - 10 minutes.
• For the salmon and veggies: Toss broccoli and carrots with olive oil and season with salt and pepper.
• Cut 4 sheets of 14-inch length aluminum foil. Divide broccoli and carrot mixture among sheets layering in center in an even layer.
• Set aside 1/4 cup of the sauce mixture then brush bottom sides of salmon fillets with a scant tablespoon of the sauce then rotate and place salmon over veggies. Brush tops of salmon with another scant tablespoon of the sauce mixture.
• Pull sides of foil inward (the short length) and seal then roll edges up (try to leave a little room for heat to circulate, don't wrap tightly). Place packets on a baking sheet.
• Bake in preheated oven until salmon has cooked through, about 25 minutes. Serve with brown or white rice if desired and remaining sauce. Sprinkle with green onions.

TERIYAKI SALMON FOIL PACKETS

Steps:

• Preheat grill to medium-high heat or the oven to 425 degrees F.
• If making the Homemade Teriyaki Sauce:
• In a saucepan over medium heat, whisk together soy sauce, sweetener, vinegar, sesame oil, garlic, ginger, thickener (xanthum gum / starch) and water until combined. Bring to a simmer, stirring frequently, until sauce thickens and bubbles. Remove from heat and set aside.
• Cut four 18 x 12-inch squares of foil* and layout on a flat surface.
• Place one salmon in the middle of each piece of foil and divide the vegetables evenly into each packet, arranging them around the salmon.
• Drizzle the salmon and vegetables with olive oil and season with salt and pepper to taste.
• Brush teriyaki sauce on both sides of the salmon and drizzle over vegetables - reserving at least 2 tablespoons for later.
• Fold the foil over the salmon and seal to close off the packets.
• If cooking on the grill
• Place foil packets onto grill and grill for 6 minutes, then flip over and grill for an additional 3-6 minutes (depending on the thickness of the salmon) or until salmon is flaky.
• Remove from the grill and carefully open the foil packets.
• If cooking in the oven Place foil packets on a baking sheet and cook for 12-18 minutes (rotating tray once). Time varies depending on the thickness of the salmon. Remove baking sheet from oven.
• Brush salmon with reserved sauce and top with sesame seeds and green onions (if desired) and serve immediately with quinoa, rice or your favorite side.

BAKED FISH-IN-FOIL WITH VEGETABLES

Steps:

• Pre-heat oven to 400F degrees.
• Cut fish into four equal pieces. Set aside
• In a small glass bowl whisk the olive oil, minced garlic, oregano, salt and pepper. Set aside
• Cut 8 pieces of aluminum foil that is big enough to accomodate the fish and vegetable.
• Place one piece of foil on the counter/ work surface. On the first layer add 5-6 asparagus spears. On top of the asparagus place 6 zucchini rounds. Place the fish on top of the zucchini. Top the fish with 2-3 cherry tomatoes, whole or halved.
• Season each fish and vegetable packet with garlic oregano oil.
• Top the fish with a second piece of foil. Fold both bottom and top foil pieces together tightly.
• Place the fish packets on a sheet pan and bake for 18-20 minutes.
• Carefully open fish packets away from your face, as it will release lots of hot steam.
• Completely remove the top foil. You can either serve the fish in foil packets or slide the fish and vegetables onto a plate. Add a lemon slice and fresh cilantro to each packet

SALMON TERIYAKI BAKED IN FOIL PACKETS

Steps:

• 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 saute pan over high heat. Add the olive oil, 2 tbs chopped ginger and the leeks and quickly saute 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 degrees. Lay out four large squares of heavy duty aluminum foil on the table (aprox, 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 chile 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.

FISH AND VEGETABLE FOIL PACKETS

Steps:

• Preheat the oven to 400 degrees F (200 degrees C). Cut 4 squares of aluminum foil.
• Place 1/2 cup zucchini in the center of 1 piece of foil. Add 1/4 cup potatoes and 1 cod fillet; season with salt and pepper. Layer with 1/4 of the onion slices, 1/4 cup tomatoes, and 1/4 of the basil. Fold foil over vegetables, crimp edges to seal tightly, and place on a baking sheet. Repeat to make remaining packets.
• Bake in the preheated oven until vegetables are tender and fish flakes easily with a fork, about 20 minutes.