| Level: | Intermediate |
| Total: | 25 min |
| Active: | 15 min |
| Yield: | 4 servings |
Ingredients
- Zest of 1/2 an orange
- 1 teaspoon peeled, minced fresh ginger
- 3 tablespoons soy sauce
- 1 tablespoon fresh orange juice
- 2 teaspoons rice vinegar
- 2 teaspoons toasted sesame oil
- 2 heads baby bok choy, ends trimmed and cut into thirds through the stem
- 1 red bell pepper, seeded and thinly sliced
- 1/2 cup bean sprouts
- 4 (6-ounce) salmon fillets
- Freshly ground black pepper
- Olive oil, for brushing packets
- 1/3 cup diagonally thinly sliced scallions, for garnish
Instructions
- 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
Nutrition Facts
| Serving Size | 1 of 4 servings |
| Calories | 449 |
| Total Fat | 29 g |
| Saturated Fat | 6 g |
| Carbohydrates | 8 g |
| Dietary Fiber | 2 g |
| Sugar | 4 g |
| Protein | 37 g |
| Cholesterol | 94 mg |
| Sodium | 766 mg |
Reviews
There’s no Honey on your ingredients list! How much please?
I’ve made this dish twice . It has been perfect both times. I love the flavors and my husband said it was great ! I am confused by the reviews that mention honey ? I didn’t see honey in the ingredient list and it was delicious as written. I miss cooking shows on the food network like Kelseys . This recipe reminds me of my favorite dish at the Atlanta fish market .
This was the first time I tried a recipe that included baby bok choy and my family was not a fan of it. But the salmon alone was quite tasty.
Love this salmon I’ve been making it for years! So tasty and it cooks so nice in the parchment!
Sloppy editing when it fails to list honey as an ingredient and thus omits an amount to use to sweeten the sauce.
How much honey? It wasn’t in the recipe. I went ahead with two tsp of honey. Hope it’s enough/not too much!
Oh my goodness, this is good! Instead of Kelsey’s veggies, I used snow peas, carrot, fennel radishes and a yellow sweet pepper, all thinly sliced on a mandolin. I also added 1 tbls. finely chopped fresh tarragon. And I replaced the orange with lemon. Husband could not stop eating it.
Easy to make and yum yum good.
I made this last night for my husband and father in law who said it’s probably the best salmon they ever had!!
Easy to make and so delicious!