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The salmon is served with bok choy, quarted lemon and topped with chili peppers.

Calabrian Salmon En Papillote with Bok Choy

Ready to put your salmon skills to the test? Follow these directions to make Calabrian Salmon En Papillote with Bok Choy.

INGREDIENTS

DIRECTIONS

  1. Preheat oven to 400 degrees.
  2. Make the chili sauce by mixing chilis, garlic cloves, salt, pepper, sesame oil, chopped garlic, vinegar, and lemon juice in a food processor until a sauce forms.
  3. Divide salmon and bok choy between 2 pieces of parchment paper.
  4. Top each piece of salmon with a sprinkle of lemon juice and salt and pepper to taste.
  5. Fold the parchment paper to seal the salmon and bok choy tightly inside. The parchment paper should form a “packet” that will contain all the steam and juices.
  6. Cook the salmon in the oven for 15-20 minutes. Check to make sure the salmon is cooked through and bok choy is steamed.
  7. Divide salmon, bok choy, and rice among 2 plates.
  8. Before serving, top salmon with chili sauce, lemon slices, and sesame seeds
  9. Recipe Note: If you want crispy salmon skin, char the salmon in a pan on the stovetop before adding it to the parchment paper and finishing it in the oven.

Calabrian Salmon En Papillote with Bok Choy

Ready to put your salmon skills to the test? Follow these directions to make Calabrian Salmon En Papillote with Bok Choy.