Sesame Salmon

• 6 Salmon Steaks
• 2 Green Peppers (Seeded & cut into Thin Strips)
• 2 Leeks (Cut into Strips)
• 4 Cloves Garlic (Peeled & Minced)
• 1 Red Chili Pepper (Seeded & Minced)
• 2 Tbsp. Sesame Seeds
• 2 tsp. Vinegar
• 2 Tbsp. Sesame Oil
• 4 Tbsp. Soy Sauce
• 4 tsp. Sugar
• 6 Tbsp. Water
• 2 Small Shallots
• 1 Medium Size Bunch Spinach
• 2 Lemons
• 2 Tbsp. Corn oil
• Lemon - Pepper Seasoning
• 4 12 Squares Cooking Parchment or Foil
• 4 6 oz. Fish Fillets (Preferrably Cod, Orange Roughy or Red Snapper

1. 1. Thinly slice shallots & separate into rings. Wash & dry spinach well removing tough stims. Preheat oven to
2. 400u0b0.
3. 2. Arrange 1/4 of spinach leaves on half of each parchment square. Lightly brush both sides of fillets with corn
4. oil. Season with lemon - pepper seasoning.
5. 3. Arrange fillets, skin side up over spinach leaves.
6. Sprinkle with shallots drizzle with lemon juice. Fold
7. other half of parchment paper over spinach & fillet.
8. 4. To seal packets, beginning at one corner, fold edges of
9. paper over about 1/2 inch all around, overlapping the
10. folds.
11. 5. Place packets on cookie sheet. Bake 15 minutes (paper
12. will puff up & brown). When packets are open, check
13. that fish flakes easily with a fork.

salmon, green peppers, leeks, garlic, red chili pepper, sesame seeds, vinegar, sesame oil, soy sauce, sugar, water, shallots, spinach, lemons, corn oil, lemon pepper, red snapper

Taken from www.cookbooks.com/Recipe-Details.aspx?id=802284 (may not work)