Salmon steamed in parchment

• 1/4 c Kikkoman Teriyaki Sauce
• 1 ts Grated orange rind
• 2 tb Orange juice
• 4 Salmon steaks, 6 ounces each
• 4 Pieces parchment paper (16 x 12-inch each)
• 2 Green onions; thinly sliced
• Ground black pepper to taste
• 1 Orange; thinly sliced

Place salmon in large plastic bag with mixture of teriyaki sauce, orange peel and juice.

Press air out of bag; close top securely.

Refrigerate 30 minutes, turning over once or twice.

Reserving marinade, remove salmon and place 1 steak in center of each piece of parchment.

Sprinkle green onions, pepper and 1 Tbsp. reserved marinade over each steak, then top with 2 or 3 orange slices.

Fold parchment over salmon to enclose and crimp edges to sea; place on baking sheet.

Bake in preheated 375 F. oven 12 to 15 minutes, or until fish flakes easily with fork and is opaque in center.
 
 
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