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.
- Zest of 1/2 a lemon ·
- 1-2 teaspoon peeled, minced fresh ginger
- 3 tablespoons Bragg’s Liquid Aminos or Tamari; gluten free soy sauce
- 1 tablespoon fresh orange juice
- 2 teaspoons rice vinegar
- 2 teaspoons 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
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.
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