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Prep Time: 30 Minutes Cook Time: 23 Minutes |
Ready In: 53 Minutes Servings: 4 |
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The Six O’Clock Scramble Ingredients:
1 1/2 lbs salmon fillets |
1 cup slivered carrot |
1 cup slivered red bell peppers or 1 cup green bell peppers or 1 cup zucchini |
2 tablespoons peanut oil or 2 tablespoons vegetable oil |
2 teaspoons chopped garlic |
1 tablespoon minced ginger |
2 tablespoons soy sauce |
1 tablespoon rice vinegar |
1 tablespoon hoisin sauce |
Directions:
1. Preheat oven to 400°; tear off about 2 feet of heavy-duty foil; fold it in half to make a double-thickness square that measures about 12 inches on each side; place the foil on a cookie sheet.
2. Place the fish in the center of the foil; top the fish with the slivered carrots and peppers.
3. In a small saucepan, heat the oil over medium heat; add in the garlic and ginger; saute until they are fragrant, about 1 minute.
4. Add in soy sauce, vinegar, and hoisin sauce; simmer for about 2 minutes.
5. Remove pan from heat.
6. Pour the sauce carefully over the fish and vegetables; wrap foil into an airtight packet around the fish, vegetables, and sauce, folding and sealing the edges.
7. Bake for 20 minutes; remove from oven and open the packet immediately (and carefully) so the fish stops cooking; serve.
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