This salmon dish is a great option for those who are short on time and looking to put a healthy meal on the dinner table at the end of the day.
- 1 pound salmon, cut into 4 fillets
- 1/4 cup soy sauce
- 1/4 cup rice vinegar
- 2 cloves garlic, minced
- 2 teaspoons minced fresh ginger
- 2 teaspoons sesame oil
- 2 teaspoons honey
- Kosher salt
- fresh cracked pepper
- small bok choy, leaves whole, stem thinly sliced
- 2 cups carrots, thinly sliced
- cooked brown rice for serving
- fresh chopped cilantro for garnish
- Preheat oven to 350 degrees.
- In a small bowl, whisk soy sauce, rice vinegar, garlic, ginger, sesame oil and honey along with a pinch of salt and pepper.
- Lay 4 large pieces of parchment paper on the counter. Divide the veggies evenly, making a small pile in the center of each piece of parchment.
- Place salmon (skin side down) on top of the veggies and slowly pour sauce over the salmon.
- Seal the parchment packet by folding the longest sides of the parchment paper together and folding over twice. Then fold the ends in towards the center, folding them over twice as well.
- Place packets on a baking sheet and bake for 20 minutes or until salmon flakes easily with a fork.
- Serve salmon with cooked brown rice and garnish with cilantro.
Use fresh fish. I feel like this goes without saying, but always use the freshest, sustainable fish you can find. It will taste better, I promise.
You’ll know the salmon is cooked through when it flakes easily with a fork. A good rule of thumb for cooking salmon is: For every 1 of thickness, the fish will need 10 minutes to cook. Use the thickest part of the filet when measuring.
Feel free to use tin foil in place of parchment paper – they are interchangeable in this recipe. If you’d rather grill the salmon use foil packets and grill over medium high heat for about 10-15 minutes, or until salmon flakes easily.
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