Prep 10 mins
Cook 15 mins
Came from my nutritionist. When you're running really short on time, you can substitute the from-scratch sauce with your favorite Asian dressing (just check the ingredients to make sure there's no high fructose corn syrup!). You can substitute the salmon fillets for firm tofu. If you do that, make sure you marinate the tofu in the dressing for about 2 hours.
- 1 small bok choy, thickly sliced
- 1 red bell pepper, thinly sliced lengthwise
- 24 ounces salmon fillets, preferably 4 fillets each at 6 ounces
- 1⁄2 teaspoon pepper
- 3 scallions, thinly sliced diagonally
- 3 tablespoons low sodium soy sauce
- 1 1⁄2 teaspoons rice vinegar
- 1 1⁄2 teaspoons sesame oil
- 2 teaspoons grated gingerroot
- Heat oven to 400.
- Tear off four 15-inch squares of parchment paper. Arrange them evenly on baking sheets.
- Divide the bok choy and bell pepper evenly on the squares.
- Place the salmon (or tofu) on top of the vegetables and sprinkle with pepper. Top each square with scallions.
- In a small bowl, combine soy sauce, rice vinegar, sesame oil, and ginger. Spoon the mixture over the salmon or tofu.
- Top with another 4 squares of parchment paper and fold the edges over several times to seal.
- Bake for 15 minutes. When done baking, slit the parchment paper to open and serve, being cautious of the hot steam.
- For Vegetarian use only the Tofu.
We made this exactly as written with salmon. It was delicious. It was quick to make. We will definitely be making this again. After making this several times, we found that a squirt of Thai garlic-chili paste to the sauce adds a little kick, for those who like a little heat.