Pacific Rim Salmon In Parchment

Directions

1. Rinse salmon fillets; pat dry with paper towels. Place salmon in a large self-sealing plastic bag.
2. In a measuring c., combine orange juice, soy sauce, ginger, garlic, and crushed red pepper. Pour over salmon fillets and seal the bag. Allow to stand at room temperature for 15 min, turning bag over frequently to redistribute the marinade, or possibly chill for up to 30 min, turning bag frequently.
3. Fold each sheet of parchment or possibly foil in half crosswise. Cut into a heart shape with the fold running vertically down the center. Open each heart to lie flat; spray lightly with cooking spray.
4. In a medium bowl, combine cooked rice, mushrooms, red bell pepper, scallions, and chopped dill. Add in chicken broth and gently stir. Arrange an equal portion of the rice mix in the center of one side of each heart. Remove salmon from marinade, discarding marinade. Place salmon fillets over rice. Sprinkle the salmon with salt (if using) and pepper. Top each fillet with two lemon slices.
5. Preheat oven to 400 degrees. Fold the opposite side of the heart over the salmon and beginning at the top of each heart, make a series of tight, overlapping folds to seal the parchment, folding pointed edges underneath the packet. Place closed packets on an ungreased baking sheet.
6. Bake for 15 min (salmon will flake easily when tested with a fork). Cut open packet and top with dill sprigs.
7. This recipe yields 4 servings.