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Ingredients

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Directions

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  • Place an oven rack in the top one-third of the oven and preheat oven to 425°F. Cut four 24x15-inch sheets of parchment paper. Fold each sheet in half, forming 15x12-inch rectangles. Cut a heart shape from one of the rectangles. Use this as a guide to cut 3 more hearts from the remaining rectangles. Set hearts aside.

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  • In a small bowl combine 2 teaspoons ginger with 1 tablespoon water. In a large bowl combine the broccoli slaw and the ginger mixture and toss to coat.

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  • Working with one at a time, unfold the parchment and mound 1/4 of the broccoli slaw (about 1 1/2 cups) on one side of the heart, leaving a 3-inch border. Place the salmon on the mounds, tucking under any thin edges. Starting at the top of the heart, make a 1/2-inch folded edge, creasing crisply. Working your way around again, make overlapping 1/2-inch folds. Twist the tip of the heart and tuck it under the packet. Place packets on a large baking sheet (they may overlap). Bake for 12 to 15 minutes or until salmon flakes easily when tested with a fork.

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  • Meanwhile, in a small saucepan combine the chicken broth, mirin, tamari sauce, brown sugar, remaining ginger, and cornstarch. Cook and stir over medium heat until thickened and bubbly. Cook and stir 2 minutes more. Spoon the sauce over salmon and slaw before serving.

Nutrition Facts

362 calories; 11 g total fat; 2 g saturated fat; 4 g polyunsaturated fat; 4 g monounsaturated fat; 94 mg cholesterol; 614 mg sodium. 853 mg potassium; 27 g carbohydrates; 3 g fiber; 17 g sugar; 38 g protein; 0 g trans fatty acid; 3818 IU vitamin a; 108 mg vitamin c; 0 mg thiamin; 1 mg riboflavin; 13 mg niacin equivalents; 1 mg vitamin b6; 133 mcg folate; 5 mcg vitamin b12; 89 mg calcium; 3 mg iron;

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