Instructions: 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.

Preheat oven to 375 deg F.

Reserving marinade, remove salmon and place 1 steak in center of each piece of parchment. Sprinkle green onions, pepper and 1 tablespoon reserved marinade over each steak, then top with 2 or 3 orange slices.

Fold parchment over salmon to enclose and crimp edges to seal; place on baking sheet. Bake for 12 - 15 minutes, or until fish flakes easily with fork and is opaque in center. Serve in paper.

When I made this last night, I used salmon fillets instead of salmon steaks. I used Yoshidas stir fry sauce instead of teriyaki sauce, and I crushed a healthy clove of garlic in with the marinade ingredients. I sliced the orange quite thin with a mandoline slicer. And I found that it took a little longer than the recipe states to be done, more like 15 - 17 minutes. But I was running a little late and feeling more than a little impatient, so it may have been the watched pot synonym.

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