This recipe may look time consuming but it is a favorite at our home…added benefit, no need to dirty a bunch of pots or pans. Save some time and prep the day prior, so when you’re ready to cook, all that’s needed is assemble.
Sesame-Ginger Salmon with a Twist
This recipe may look time consuming but it is a favorite at our home…added benefit, no need to dirty a bunch of pots or pans. Save some time and prep the day prior, so when you’re ready to cook, all that’s needed is assemble.
Ingredients
- Zest of 1/2 a lemon ·
- 1-2 tsp fresh ginger peeled & minced
- 3 tbsp Bragg’s Liquid Aminos or Tamari; gluten free soy sauce
- 1 tbsp fresh orange juice
- 2 tsp rice vinegar
- 2 tsp sesame oil
- 2 heads baby bok choy ends trimmed and cut into thirds
- 1 red bell pepper seeded and thinly sliced
- 1/3 cup bean sprouts
- 4 6-ounce wild caught salmon fillets
- Freshly ground black pepper
- Olive oil for brushing packets
- Garnish: 1/2 cup thinly sliced scallions, lemon &/or orange wedges
- parchment paper
Instructions
- Preheat the grill or oven to 425 degrees F.
- Combine the lemon zest, ginger, liquid aminos, orange juice, vinegar, and sesame oil together in a small bowl; set aside.
- Fold 4 (16 by·12-inch) parchment paper squares in 1/2 lengthwise.
- Evenly divide the bok choy, bell peppers, and bean sprouts among the 4 parchment packets.
- Season the vegetables with 1 tablespoon sesame-ginger marinade.
- Place a salmon fillet on top of the vegetables and season with the black pepper and an additional tablespoon of the marinade.
- Fold the top half of the parchment over the fish, and overlap small folds along the open edge to seal. Brush each packet with olive oil.
- Bake for 8 to 10 minutes, until the parchment paper puffs up.
- Transfer the paper packets to plates.
- Carefully cut the packets open, avoiding the hot steam, and serve.
- Garnish with scallions and lemon/orange wedges.
Gut Essen!
