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I cook salmon at least once a week so I am always looking for new ideas.

this year I've started fixing "packet salmon"--salmon baked in parchment.

On a piece of parchment 8-12" square, place a salmon filet, 1/2 tsp sesame oil (I like Kadoya), a thinly sliced shiitake mushroom, a little chopped scallion or a couple of thin slices of shallot and maybe a little minced or pressed garlic and/or grated ginger root, 1/2 tsp soy sauce or coconut aminos, and a sprinkle of hot Japanese pepper. Optional splash of mirin, sake, or rice vinegar. Fold or roll up the packet horizontally, then tuck the sides under. Bake at 400F for 10-20 minutes, depending on thickness of the fish.

On the salmon fillet, add 1/2-1 tsp flavorful olive oil and two or more of the following: a little chopped tomato or sun-dried tomato, a couple of sliced kalamata olives, chopped fresh parsley and/or basil and/or fresh or dried oregano, minced garlic and/or thinly sliced shallot.

Add a dab of coconut oil, thinly sliced shallot and/or garlic and/or grated ginger, 1-2 tbsp full-fat coconut milk, 1 tsp curry powder or equivalent amount of curry spices. Serve with a little chopped cilantro.

Add olive oil, thinly sliced onion or shallot, capers, fresh dill, s&p. I think sour cream would work, but I haven't tried it in the packet yet.

Add a pat of butter, thinly sliced fennel bulb, thinly sliced shallot, a lemon slice.
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