It all starts with a doodle…
People often ask how I come up with recipes. Sometimes it’s when digging through my freezer or pantry, other times it is talking to a friend, reading a magazine article or while brainstorming with my mom. My mom was one of the original “foodies,” she and Adelle Davis go way back!
This recipe was not only inspired by my mom & doodling but by the Saucy Mama “Fab w/5” recipe contest. Barhyte Specialty Foods – Pacific Rim Ginger Dressing is the STAR!
It took my son, Braxton (11), and I a few times to get the noodles just right but we ate every one of our experimental creations right out of the parchment… no clean-up. Although this is more an explanation of stacking, here’s the recipe:
“Fab 5” Pacific Rim Ginger Salmon Parchment Packets
- 4-6 ounce skinned salmon fillet
- 1/4 cup carrot ribbons
- 1/4 cup bell pepper ribbons
- 1 ounce instant ramen or chow mein noodles
- 2 tablespoons Saucy Mama Pacific Rim Ginger Dressing
- Parchment Paper or foil (about 15″ x 8″)
- Salt & pepper to taste
- Olive oil
In a small bowl, soak ramen noodles for 1 minute in hot water. Lightly oil a 3″ x 3″ square in the middle of the parchment or foil. Place noodles on oiled parchment or foil. Top noodles with carrot and bell pepper ribbons. Place salmon on top of the vegetables and salt and pepper to taste. Begin to fold parchment or foil around the noodle-salmon stack. Before sealing, top with Saucy Mama’s Pacific Rim Ginger Dressing. Fold securely and place in a preheated 375º oven and bake until salmon reaches desired doneness (about 10-12 minutes).
Don’t forget to leave a comment about your favorite summertime side dish on my facebook or Twitter page by May 20, 2011 for a chance to win a collection of Saucy Mama products!
