Kyoto Salmon and Mushrooms in Parchment with Mango-Cucumber Salad | Sunbasket

Name: Kyoto Salmon and Mushrooms in Parchment with Mango-Cucumber Salad | Sunbasket
Ingredients: 3 ounces organic cremini or other button mushrooms; 1-inch piece organic fresh ginger; 3 organic scallions; Sunbasket umami blend (coconut aminos - coconut vinegar - fish sauce - sesame oil); 2 sheets parchment paper; Fish options:; 2 wild Alaskan skin-on salmon fillets (about 5 ounces each); 2 wild Alaskan skinless halibut fillets (about 6 ounces each); 1 organic lime; 1 organic cucumber; 1 organic mango; 1½ teaspoons black sesame seeds; 1 teaspoon red chile flakes (optional)

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Cooking in parchment seals in flavor and makes for tender, moist fish. A refreshing mango-cucumber salad rounds out this Asian-inspired paleo dinner.

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Ingredients

3 ounces organic cremini or other button mushrooms
1-inch piece organic fresh ginger
3 organic scallions
Sunbasket umami blend (coconut aminos - coconut vinegar - fish sauce - sesame oil)
2 sheets parchment paper
Fish options:
2 wild Alaskan skin-on salmon fillets (about 5 ounces each)
2 wild Alaskan skinless halibut fillets (about 6 ounces each)
1 organic lime
1 organic cucumber
1 organic mango
1½ teaspoons black sesame seeds
1 teaspoon red chile flakes (optional)