2 heads baby bok choy ends trimmed cut into thirds through the stem
0.5 cup bean sprouts
4 servings pepper black freshly ground
1 teaspoon ginger fresh minced peeled
4 servings olive oil for brushing packets
1 tablespoon orange juice fresh
1 of orange zest
1 bell pepper red seeded thinly sliced
2 teaspoons rice vinegar
24 ounce salmon fillet
0.3 cup diagonally scallions thinly sliced for garnish
2 teaspoons sesame oil toasted
3 tablespoons soya sauce
Equipment
bowl
baking paper
oven
Directions
Preheat the oven to 425 degrees F.
Combine the orange zest, ginger, soy sauce, orange juice, vinegar, sesame oil and honey 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 parchment packets to plates. Carefully cut the packets open, avoiding the hot steam, and serve.
Per serving (includes scallion garnish): Calories 348; Total Fat 14 grams; Saturated Fat 2 grams; Protein 42 grams; Total Carbohydrate 16 grams; Sugar: 10 grams; Fiber 5 grams; Cholesterol 94 milligrams; Sodium 1338 milligrams
