Weeknight Hoisin & Orange Glazed Salmon En Papillote

Ingredients:

• 4 salmon fillets, about 6 oz (175 g) each
• 2 tablespoons (30 mL) hoisin sauce
• 1 tablespoon (15 mL) soy sauce
• 1 teaspoon (5 mL) frozen orange juice concentrate, thawed
• 1 tablespoon (15 mL) minced fresh ginger
• 4 lemon wedges

Preparation Instructions:

• Preheat oven to 400°F (200°C).
• Place salmon in an even layer in Culinary Parchment Cooking Bag on rimmed baking sheet.
• Combine hoisin and soy sauces, orange juice and ginger; spoon evenly over salmon.
• Fold over open edge twice and crimp well. Bake 15 to 20 minutes.
• Open bag and let stand a few minutes. Serve with lemon wedges.

Serves 4. Serve with steamed rice and vegetables.