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

• 2 6-oz pieces of salmon
• 1⁄2 pound bok choy
• White rice, cooked
• Lemon slices
• Sesame seeds, to taste
• Calabrian Chili Sauce
• 1 jar DeLallo Calabrian Chili Peppers
• 4 cloves garlic
• 1 teaspoon salt
• 1 tsp pepper
• 1 teaspoon sesame oil
• 1 teaspoon DeLallo Fine Chopped Garlic in Water
• 1 teaspoon white vinegar
• 1 lemon, juiced

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.